Penne With Pumpkin-Tomato Sauce

Penne With Pumpkin-Tomato Sauce

Fall is the ideal time for pumpkin, but besides soup, you can also use pumpkin in your pasta sauce.

This makes for a wonderfully soft sauce, this in combination with tomatoes, simply delicious. The pancetta pieces in this dish provide a nice salty touch to the dish.

Like many pasta dishes, this is also easy and quick to make.

What do you need?

• 350 gr (12,34 oz) penne
• 150 gr (5,3 oz) pancetta, in pieces
• 400 gr (14,1 oz) pumpkin, in cubes
• 1 onion, chopped
• 400 gr (14,1 oz) tomato cubes
• 2 cloves of garlic, chopped
• 6 leaves of fresh basil
• 1 teaspoon of balsamic vinegar
• 2 teaspoons of sugar
• 100 gr (3,5 oz) parmesan
• 100 gr (3,5 oz) mozzarella
• Pepper and salt to taste

How to make it?

Cook the penne as described on the package.

Fry the pancetta pieces in a frying pan until crispy.

Cook the pumpkin pieces until done (about 10 minutes)

In a small cooking pot, add 1 tablespoon of oil and cook the onion and garlic. When it is ready, add the cooked pumpkin cubes and the tomato cubes.

Let this heat up, add the balsamic vinegar, sugar and basil. Mix all this fine with a hand blender.

Add the penne to the sauce, as well as the pancetta and parmesan. stir together. Transfer everything to a oven dish and divide the mozzarella on top.

Heat for 10 minutes in a preheated oven at 100 °C or 212 °F so the mozzarella can melt.

Bon Appetit!

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