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.
2 tablespoons olive oil,
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.
Wednesday, July 1, 2015, Watertown, NY