This pumpkin pork orecchiette is a wonderful savory and warming pasta dish. The pumpkin and pork work together to almost bring this dish a smooth sweet flavor. Topped off with cream and parmesan to make it rich and spinach for a bit of brightness, I think you will really enjoy this dish.
Orecchiette is a type of hand shaped pasta, it means "little ears" in Italian. If you are unable to find orecchiette pasta, you could substitute for a shell or bowtie pasta, both would also work well with this sauce.
6 - 8 servings
1 package orecchiette pasta (16oz)
1 lb ground pork
2 cups pumpkin puree
1 Tbsp tomato paste
1/2 cup chicken stock (or more if need to reach desired consistency)
2 cloves garlic minced
1 Tbsp lemon juice
2 tsp sage
1 tsp thyme
1 tsp salt
1 tsp pepper
1/2 cup heavy cream
1/2 cup parmesan
3 cups chopped spinach
In a high sided skillet brown the pork until it is cooked through. Add in the pumpkin puree and tomato paste and sauté for a minute or two until it begins to cook through and gets rid of it's raw taste. Pour in the chicken stock and add in the garlic, lemon juice, and remaining spices. Stir well to get up any browned bits on the bottom of the pan. Cover and allow to simmer for 10 - 15 minutes.
Meanwhile, bring a pot of salted water to boil and cook your pasta according to the package instructions.
When your pasta is almost done cooking add the cream and parmesan to your sauce and stir until well combined and the cheese is all melted, then stir in the spinach. Drain your pasta and toss well in the sauce. If your sauce is too thick, reserve some of the pasta water when draining and stir in a little at a time until it is nice creamy texture.
Serve topped with shaved parmesan and some fresh cracked pepper.
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