TV Dinner: Fall Flavors In A New Way

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Chef Chris Manning comes up with a way to blend traditional fall flavors in a nontraditional way. In this dish, he combines pasta, pancetta, pumpkin and fresh sage.

Click on the picture to see how it goes together. See the recipe below.


Pasta with Pancetta, Pumpkin and Fresh Sage

2 tablespoons olive oil,
4 ounces pancetta, diced small
2 cloves garlic, minced
Half cup pumpkin puree
Quarter cup chicken broth
Quarter cup heavy cream
1 tablespoon fresh sage, minced
Half pound cooked pasta

Add the oil and pancetta to a 14-inch skillet on medium heat.

Cook until browned, then add the garlic and cook for 30 seconds.

Add the pumpkin, broth and cream. Cook until the sauce begins to thicken. Add the sage and pasta.

Serve in a large pasta bowl and garnish with scoops of ricotta cheese, grated Parmesan and pumpkin seeds.
 

Monday, July 28, 2014
, Watertown, NY

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