- 2 tablespoons olive oil
- 1 pound ground beef
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 tablespoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon dried red pepper flakes
- 2 tablespoons light brown sugar
- 1 teaspoon freshly ground nutmeg
- 1 8-ounce can tomato paste
- 1-28-ounce can crushed tomatoes
- 1-8-ounce can tomato sauce
- 3/4 cup pumpkin puree
- 1 cup milk
- Fresh chiffonade of basil
- 1 to 2 pounds of favorite pasta
One of our favorite things about fall is the enjoyment of special family favorites like pumpkin scones, pumpkin banana bread, pumpkin banana pancakes, pumpkin granola pancakes and pumpkin whoopie pies.
In the mood for both something sweet and something savory, our family enjoyed a hearty pumpkin pasta dinner completed with yummy pumpkin pie bars last night. At the end of the meal we gathered around the table with full hearts and bellies.
Don’t let the lack of orange color fool you. The flavor of pumpkin can be enjoyed in every bite!
Prepare yourself for sounds of glee. Each member of my family chimed in as they entered our home after a day at work or school. The aromas were amazing! It was like a big hug!
This delicious sauce simmered away as I puttered around my home yesterday. The doorbell rang and there stood David, the very nice young man who does our landscaping for us — a treat my hubby and I gave one another this year. I opened the door to see David’s eyes grow bigger.
First thought: He looks hungry!
Sure enough David said, “Okay, Mrs. Johnson, what are you making today? THAT smells AMAZING!”
“David, I am developing a new recipe for a hearty pumpkin pasta. It’s for the Food Network.”
“Mrs. Johnson, the Food Network will be calling you soon.” I love this kid.
Here’s how easy this was to make:
In a large Dutch oven, add olive oil, ground beef, garlic powder, onion powder, ground cinnamon, ground cloves, ground allspice, kosher salt,dried oregano, dried basil, dried red pepper flakes, light brown sugar and nutmeg. I find that spices tend to penetrate meat if added before it is browned.
Stir until your beef has browned through. Add in your tomato paste, crushed tomatoes and toamto sauce. Let simmer for 30 minutes. Add your pumpkin puree and milk at the every end. Cook five minutes more. Toss some of your sauce with your pasta. Serve more sauce on the side adn adorn each plate with the sweet flavor of fresh basil.
I hope your family loves this recipe as much as our family did!
This sauce will easily coat one to two pounds of your favorite pasta.
Don’t forget to complete your meal with these yummy pumpkin pie bars!
Be sure to check out all of the deliciously exciting pumpkin recipes from my FN Dish friends:
Napa Farmhouse 1885: Thai Pumpkin and Coconut Soup
Red or Green: Pizza with Red Chile Pumpkin Sauce, Black Beans and Fresh Corn
Devour: Easy Pumpkin Cream Sauce
Feed Me Phoebe: Creamy Vegan Pumpkin Soup
Virtually Homemade: Starbuck’s Pumpkin Spice Frappuccino
Weelicious: Pumpkin Cinnamon Rolls
The Lemon Bowl: Healthy Baked Mac and Cheese with Pumpkin
The Heritage Cook: Chile-Pumpkin Hummus
Dishing: Pumpkin Browns/ Pumpkin Hash Browns
In Jennie’s Kitchen: Pumpkin Scones
And Love It Too: Paleo Pumpkin Pie Oatmeal
Blue Apron Blog: Baked Pumpkin Stuffed with Millet and Caponata
Dishin & Dishes: Pumpkin Pancakes with Maple Cinnamon Pecan Syrup
Domesticate Me: Harvest Pumpkin Soup with Candied Bacon
The Sensitive Epicure: Pumpkin Panna Cotta with Pumpkin Seed Brittle
FN Dish: Cook Pumpkin from the Patch
Taste With The Eyes: Sweet and Spicy Pumpkin Apple Soup with Dried Fruit, Pine Nuts and Ancho Chile
Creative Culinary: Pumpkin Beer Bread with Pumpkin Butter Spread