Spicy Calabrian Chili Fettuccini with Creamy Pumpkin and Parmesan Cheese
I admit it: I watch Tik Toks. I don’t DO Tik Tok per se, but I certainly partake. And while most of what I see is babies, and crazy cats and funny dances; I’ve stumbled across many wonderful interesting recipes. And this recipe came to be from watching a Tik Tok. The original was a recipe for a spicy quinoa casserole type thing but the combination of spicy Calabrian chilis and creamy pumpkin got my notice. I wanted something a little more indulgent so I went the pasta route. I was not disappointed.
I love that this recipe can stand on its own as a main dish or would be lovely alongside a roast chicken and a bright green salad. A little glass of wine and good company is all you need for an epic meal right at your own dining room table.
Spicy Calabrian Chili Fettuccini Pasta with Creamy Pumpkin and Parmesan
1 pound pappardelle pasta
1 tablespoon olive oil
1 tablespoon salted butter
1 cup canned pumpkin
2 teaspoons calibrean chilis (to taste, add more if you enjoy spice)
2 cloves garlic
1 cup baby spinach
1/2-3/4 cup reserved pasta water
1/2 cup shredded parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
In a large pot of salted boiling water, cook pasta according to package instructions, usually about 8 minutes. When pasta is soft but still has an al dente bite, drain water, reserving a cup of the pasta water.
In a large saute pan, heat butter and olive oil over medium low heat. When the butter is melted, add the garlic to the pan and cook for 2 to 3 minutes until fragrant. Add the canned pumpkin and Calabrian chilis to the pan. Add 1/4 cup of pasta water and whisk to thin the sauce and combine. Add the pasta to the pan and gently stir to incorporate the sauce with the pasta. Add the baby spinach and another 1/4 cup of water, turning the heat to a low simmer. Stir until the spinach begins to wilt slightly and the sauce evenly coats the pasta. Add the parmesan cheese and stir once more until the cheese melts. Serve immediately.