Recipe: Pumpkin linguine
Yield: 4 servings
2 tablespoons extra virgin olive oil
1 teaspoon anchovy paste
¼ teaspoon minced garlic
Pinch of red pepper flakes
8 ounces pumpkin, peeled, medium dice
Pinch of Italian seasoning
½ cup chicken stock
½ pound linguine pasta
2 tablespoons ricotta cheese
2 leaves fresh sage
Sea salt to taste
Fresh cracked black pepper to taste
Procedure:
1. In a large sauté pan over medium heat, add the olive oil, anchovy paste, minced garlic, and red pepper flakes and allow them to cook for one to two minutes to infuse the oil.
2. Add the pumpkin to the pan, season with a pinch of Italian seasoning, and lightly caramelize (a light golden brown color), about 5 minutes.
3. Add the chicken stock to the pan and turn the heat down to medium low. Simmer the sauce to reduce by about half.
4. While the sauce is reducing, cook the linguine in boiling salted water to al dente according to the directions on the package.
5. When the pasta is finished cooking, use tongs to take it straight from the cooking water to the sauté pan with the sauce. Toss the pasta with the sauce to coat evenly. If the sauce isn’t coating the pasta well, add a few ounces of the pasta water to the pan and continue tossing until the correct consistency is reached.
6. Add the ricotta cheese and sage leaves and toss again to evenly distribute. Season to taste with sea salt and fresh cracked black pepper and remove the sage leaves before serving.