**Pumpkin Bolognese Tagliatelle: A Delight Inspired by Fall**
As the foliage changes and the temperatures dip, there’s no better way to celebrate the tastes of autumn than with a robust meal that merges the comforting flavor of bolognese with the seasonal allure of pumpkin. Presenting Pumpkin Bolognese Tagliatelle—a charming variation on a traditional Italian classic that infuses the warmth of the season into your meal.
**Preparation and Cooking Time:**
– **Prep Time:** 15 minutes
– **Cook Time:** 35 minutes
– **Total Time:** 50 minutes
– **Servings:** 8
**A Flavor of Autumn:**
This distinctive bolognese sauce features pumpkin puree and bits of pumpkin, delivering a hearty and flavorful dish ideal for brisk nights. Incorporating pumpkin not only imparts a gentle sweetness but also boosts the meal’s nutritional value, creating a healthy option for family gatherings.
**Ingredients:**
– 1 tablespoon oil
– 1 pound ground turkey (or substitute with chicken, beef, pork, or Italian sausage)
– 1 cup onion, diced
– 1 cup carrot, diced
– 1 cup celery, diced
– 1 cup bell pepper, diced
– 8 ounces mushrooms, chopped
– 2 tablespoons tomato paste
– 4 cloves garlic, minced
– 1 tablespoon sage, minced
– 1/2 teaspoon red pepper flakes (to taste)
– 1 cup chicken broth
– 1 (15 ounce) can crushed tomatoes (or marinara sauce)
– 1 cup pumpkin puree
– 2 cups diced pumpkin or butternut squash (optional)
– 1/4 teaspoon cinnamon
– 1 tablespoon balsamic vinegar
– 1 tablespoon Italian seasoning (or oregano)
– 1/4 cup Parmigiano Reggiano, grated
– Salt and pepper to taste
– 1 pound pasta (use gluten-free pasta if required)
**Directions:**
1. Heat the oil in a large saucepan. Add the ground turkey, onion, carrot, celery, and mushrooms. Cook for about 15 minutes, breaking the turkey apart as it cooks.
2. Stir in the tomato paste, garlic, sage, and red pepper flakes. Cook until aromatic, about a minute.
3. Add the chicken broth, crushed tomatoes, pumpkin puree, diced pumpkin, cinnamon, balsamic vinegar, and Italian seasoning. Mix thoroughly, bring to a boil, then lower the heat and simmer until the pumpkin is tender, about 15-20 minutes.
4. Turn off the heat, incorporate the grated Parmesan, and stir until it melts into the sauce.
5. Adjust seasoning with salt and pepper to your liking.
6. While the sauce simmers, cook the pasta according to package directions. Drain and combine with the sauce before serving.
**Optional Enhancements:**
– Cook and mix in 1/4 pound pancetta or bacon for added flavor.
– Include 1 teaspoon of smoked paprika with the garlic for a smoky depth.
– Add 1/4 cup chopped sun-dried tomatoes for a zesty twist.
– Stir in 1 tablespoon of fish sauce at the end for umami richness.
– Incorporate 1/4 cup of heavy cream, milk, or ricotta with the Parmesan for a creamy consistency.
**Nutritional Information:**
– **Calories:** 428
– **Fat:** 9g (Saturated 2g)
– **Cholesterol:** 44mg
– **Sodium:** 487mg
– **Carbohydrates:** 61g (Fiber 6g, Sugars 11g)
– **Protein:** 24g
This Pumpkin Bolognese Tagliatelle not only delights your palate but also adds a festive flair to your dining experience. Relish the cozy tastes of autumn with every bite!