By Nancy Caivano
1 lb. pasta (I prefer rigatoni with
this dish but any pasta will work)
3 tbsp. olive oil
1 onion, chopped
6 cloves of garlic, chopped (or 1-1/4 tbsp. jar chopped garlic)
2 stalks celery, chopped
One 2-3 lb. pumpkin, cut in half,
seeds and membranes removed, peeled and thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock
4 plum tomatoes, seeded and chopped
3 tbsp. butter
2 tbsp. sage, finely chopped
1/4 cup parsley, chopped
1/4 cup grated Mozzarella cheese
3/4 cup grated Pecorino Romano cheese (or Parmesan)
1/4 cup toasted, slivered almonds
Cook pasta in a large pot of boiling, salted water until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion, garlic and celery and cook until onion just begins to turn golden brown, about 5 minutes. Add pumpkin and sauté 10 minutes more. Add wine, stirring well, scraping any browned bits off of the bottom of the pan. Add chicken stock and cook, stirring occasionally until just about all liquid is evaporated and pumpkin is tender (about 10 minutes). There should be about 1/4 cup of liquid remaining in pan. Add tomatoes and cook 5 minutes more. Stir in butter and season well with salt and pepper. Add sage and parsley, and stir well.
Return drained pasta to pot. Add contents of skillet and toss. Add mozzarella, romano and almonds. Combine well and serve immediately.
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