Dina Deleasa Instagram – The most hearty pumpkin pasta to warm your bellies this season. The loose recipe is below. The crumbled browned pork and sage add a little extra heartiness and flavor to the dish. Make sure to taste along the way to adjust the seasoning. I even sprinkled a bit of red pepper and more Parmesan cheese when serving this dish ! And don’t forget to save that pasta water!
1lb medium pasta shells
1 tbsp olive oil
1lb ground pork
1 tbsp kosher salt, plus ½ tsp
1/4 tsp pepper
2 tbsp unsalted butter
3 tbsp finely chopped garlic
4-5 sage leaves
1/4 cup dry sherry
1 cup pumpkin puree
3/4 cup heavy cream
¼ tsp ground nutmeg
1 tsp lemon juice
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan Cheese
1. Bring a large pot of water to a boil, add 1 tbsp kosher salt. Cook pasta until al dente, according to package instructions, reserve ½ cup pasta water before draining.
1.Heat olive oil over medium heat in a large skillet with high sides.
2.Brown the pork, breaking it up into small pieces, season with salt and pepper, moving around the pan periodically, about 10 minutes.
3. Remove the ground pork from the pan with a slotted spoon
4. Add butter to the pan, once melted add garlic and sage leaves, saute for 2 minutes.
5. Add in the sherry, scrape up any brown bits, bring sherry to a simmer for 2 minutes.
6. Then add in pumpkin puree whisking gently to incorporate.
7. Add cream, pasta water, and nutmeg, whisking gently again until uniform. Let simmer for 3 minutes.
8. Season with salt and pepper to taste, add lemon juice
9. Remove from heat, add in the pasta and toss gently to coat.
10. Add in both the Parmesan and mozzarella cheese, tossing gently. Serve immediately! | Posted on 15/Oct/2023 20:06:27
