Tagliatelle with Fennel in White-Wine Pumpkin Sauce

Pumpkin everything is what I am all about during the fall and winter. I didn’t know how this recipe would turn out or how I would feel about a savory, sweet, pumpkin dish but I do have to say this one is quite delicious. I paired this dish with a crisp Chenin Blanc and lets just say I went to bed happy and I think you will too.

Ingredients:

  • 2 tbsp extra-virgin olive oil plus extra for drizzling
  • 2 garlic gloves thinly sliced
  • 1 shallot, thinly sliced
  • 2 fennel bulbs, cored, and then thinly sliced plus a bit more for pretty garnish
  • 1/2 teaspoon of salt
  • 3/4 cup white wine
  • 1/3 cup pumpkin puree
  • 1/2 teaspoon red chili flakes
  • 8 ounces tagliatelle pasta
  • 1/2 cup pasta water
  • 2 tbsp lemon juice
  • 1/4 cup freshly grated Parmiagiano Reggiano cheese for serving
  • Coarsely chopped flat-leaf parsley for garnish
  • Salt
  • Freshly ground pepper

Steps:

  1. In a large deep skillet, heat the olive oil up over moderately high heat
  2. Add the garlic and shallot and cook for about 2 minutes until softened
  3. Then add the fennel and salt, stir occasionally until the fennel has softened about 3 minutes
  4. Add the wine, coconut milk, pumpkin puree, and red chili flakes to the pan and bring to a simmer (8 minutes)
  5. Turn the heat back to low and keep warm while you start the tagliatelle
  6. In large saucepan bring salted water to a boil and cook the tagliatelle until al dente
  7. Reserve 1/2 cup of the water then drain pasta
  8. Add the tagliatelle and the reserved water to the pumpkin sauce and toss over low heat until pasta is fully coated
  9. Add the lemon juice, parmesan, and parsley to the tagliatelle, lightly toss to combine
  10. Season with salt, pepper, and transfer to serving plates
  11. Drizzle dish lightly with olive oil and garnish with fennel

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