Garlic Tomato Pumpkin Pasta: The Best Fall Pasta

Let’s make Garlic Tomato Pumpkin Pasta

It’s pumpkin season, so let’s make a hearty and cozy pasta dish that oozes with cheese. This recipe is best served on a cold fall day underneath a blanket watching a cute movie and cuddling with someone. I say this, but I have never done that before. I usually just sit in front of the kitchen table while daydreaming what it would be like to either have a hot boyfriend or to be a white girl. But now that I think about it, why would I need a hot boyfriend when I can be my own hot boyfriend

You can use whatever pasta you want, just don’t use angel hair pasta. As ironic as it sounds, I am convinced that angel hair pasta is actually the devil’s pasta (well they were an angel before they fell). It the most disgusting and boring pasta shape out there. it doesn’t even hold sauce well. So…. JUST DON’T.

Anyway, this recipe is very simple and easy. Just don’t put the ricotta too early into pasta sauce. Let the sauce cool down a bit before adding the ricotta, as that will ensure that it melts evenly and won’t clump up. It’s also so that the hot sauce won’t splash around as much.

1. In a medium high heat oiled pan, brown the chopped Onions, sliced Bacon, and sliced Celery. It should take about 5 minutes. This will release the oils and flavors from the ingredients. Everything should golden brown or dark brown afterwards.

Add in the Pumpkin Puree, Tomato Paste, Salt, Black Pepper, Garlic, Rosemary, and Stock into the pan. Turn the heat to low, mix everything together and simmer for at least 15 minutes to infuse the flavor. Turn off the heat, and let the sauce simmer for another 10 minutes. It may be best to add a lid when the sauce is simmering so that it doesn’t splash everywhere. It can also be beneficial to add more water or stock if the sauce gets too dry. Ultimately, a thicker sauce is desired, so don’t add too much liquid. You also want to turn off the heat when it is simmering the second time in order to ensure that the ricotta melts evenly in the next step and doesn’t seize/clump up.

Add in the ricotta to the sauce and mix together. You want the sauce to be slightly colder than boiling when adding the ricotta, so that it doesn’t seize/clump up. Although this is very unlikely, it is still possible, so exercise caution. If the ricotta does clump up, the sauce will have a really weird texture, but it is still edible, just somewhat noticeable.

Add in the boiled Pasta, and Mozzarella. Fold it together until the Pasta is evenly coated with the sauce, and the Mozzarella has melted. I would prefer to do this when the sauce is not on the stove, but you can leave the sauce on the stove when doing so. Add some water from boiling the pasta to make the sauce even thicker, although the starches from the pumpkin and other vegetables should already make the sauce thick enough.