I am still suffering with a technology meltdown over here, but in the meantime I have comfort food to keep me, well, comfortable. And is there anything more comforting than a big hot bowl of pasta? It’s got to be up there. And I need it in between hopping from coffee shop to coffee shop mooching the internet. I’ve had like 35 cups of tea in the last few days. It’s keeping me simultaneously caffeine high and well hydrated- a fantastic combo. Plus I can speed eat a Starbucks almond mix bag in competitive eater timing right now. Fast. Anyways, back to comfort food.

Pumpkin, Bacon and Fried Sage Pasta (Dairy, Egg and Gluten Free)

Like this super simple pasta dish that is pretty much on the table in 15 minutes- perfect for a weeknight in my household. I served this last week after I had been running around all over town with after school activities and needed to get something on the table fast. I love the combo of serving it with green salad and these brussels sprouts– but I also feel like it could pass as a one-pot meal, because there is totally a serving of vegetables inside- right?!

Pumpkin, Bacon and Fried Sage Pasta (Dairy, Egg and Gluten Free)

Hopefully I get my internet access back tomorrow and then I will be less manic. In the meantime I will be 1) spending more QT with my family (you would be shocked what you can accomplish when you are not on-line!
2) digging up my front yard- pictures coming
3) eating pasta
4) drinking vodka- it will all be explained on Thursday.

Don’t forget- Pia and I are on New Day Northwest on Thursday Morning- KING 5, 11AM

 

Recipe: Pasta with Bacon, Pumpkin and Fried Sage

Ingredients

  • 1 pound Gluten Free Pasta (I used Corn Spaghetti from Trader Joes)
  • 6 slices thick cut bacon cooked crispy
  • 2 tablespoons olive oil
  • 12 sage leaves
  • 1 yellow onion, small diced
  • 2 cups pumpkin, peeled and cut into chunks
  • 2 tablespoons olive oil
  • kosher salt to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes or according to manufacturers directions.
  2. Meanwhile heat the 2 tablespoons of oil in a heavy pan and when it is almost smoking, fry the sage leaves in two batches until crispy, about 30 seconds. Pull them out and drain on a paper towel.
  3. Add the onion to the oil and cook over medium heat until slightly tender, about 2 minutes.
  4. Add the pumpkin and continue cooking another 5-7 minutes. Add a little hot pasta water to steam the pumpkin if needed.
  5. Reserve 1/2 cup of the pasta water and then drain the pasta. Toss it with the pumpkin and onions in the pan and crumble the bacon into the pasta. add the remaining 2 tablespoons of olive oil and if it feels dry, add a little of the pasta water. Season to taste with the kosher salt. Serve hot with the fried sage leaves.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

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Categorized: Pasta, Recipe Index
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I am still suffering with a technology meltdown over here, but in the meantime I have comfort food to keep me, well, comfortable. And is there anything more comforting than a big hot bowl of pasta? It’s got to be up there. And I need it in between hopping from coffee shop to coffee shop mooching the internet. I’ve had like 35 cups of tea in the last few days. It’s keeping me simultaneously caffeine high and well hydrated- a fantastic combo. Plus I can speed eat a Starbucks almond mix bag in competitive eater timing right now. Fast. Anyways, back to comfort food.

Pumpkin, Bacon and Fried Sage Pasta (Dairy, Egg and Gluten Free)

Like this super simple pasta dish that is pretty much on the table in 15 minutes- perfect for a weeknight in my household. I served this last week after I had been running around all over town with after school activities and needed to get something on the table fast. I love the combo of serving it with green salad and these brussels sprouts– but I also feel like it could pass as a one-pot meal, because there is totally a serving of vegetables inside- right?!

Pumpkin, Bacon and Fried Sage Pasta (Dairy, Egg and Gluten Free)

Hopefully I get my internet access back tomorrow and then I will be less manic. In the meantime I will be 1) spending more QT with my family (you would be shocked what you can accomplish when you are not on-line!
2) digging up my front yard- pictures coming
3) eating pasta
4) drinking vodka- it will all be explained on Thursday.

Don’t forget- Pia and I are on New Day Northwest on Thursday Morning- KING 5, 11AM

 

Recipe: Pasta with Bacon, Pumpkin and Fried Sage

Ingredients

  • 1 pound Gluten Free Pasta (I used Corn Spaghetti from Trader Joes)
  • 6 slices thick cut bacon cooked crispy
  • 2 tablespoons olive oil
  • 12 sage leaves
  • 1 yellow onion, small diced
  • 2 cups pumpkin, peeled and cut into chunks
  • 2 tablespoons olive oil
  • kosher salt to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes or according to manufacturers directions.
  2. Meanwhile heat the 2 tablespoons of oil in a heavy pan and when it is almost smoking, fry the sage leaves in two batches until crispy, about 30 seconds. Pull them out and drain on a paper towel.
  3. Add the onion to the oil and cook over medium heat until slightly tender, about 2 minutes.
  4. Add the pumpkin and continue cooking another 5-7 minutes. Add a little hot pasta water to steam the pumpkin if needed.
  5. Reserve 1/2 cup of the pasta water and then drain the pasta. Toss it with the pumpkin and onions in the pan and crumble the bacon into the pasta. add the remaining 2 tablespoons of olive oil and if it feels dry, add a little of the pasta water. Season to taste with the kosher salt. Serve hot with the fried sage leaves.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Recipe by Heather Christo (http://heatherchristo.com)