The sweetness of caramelized pumpkin and onion combines with the spiciness of fresh tomato-chili sauce to create a deliciously well-balanced and vegetarian whole grain pasta dish.
- To prepare the sauce: Heat olive oil in heavy skillet over medium-high heat; sauté shallots and garlic until translucent. Stir in tomatoes, cook 3-4 minutes. Stir in salt, pepper, cumin, chili pepper and chipotle pepper; simmer 3-4 minutes. Add broth; bring to a boil, reduce heat and simmer 10 minutes.
- To prepare caramelized pumpkin and onion: Heat 3 tablespoons olive oil in heavy skillet over medium-high heat until fragrant. Stir in pumpkin and onion; cook until caramelized and tender (7-8 minutes), stirring often. Stir in garlic, salt and pepper; cook 1-2 minutes. Add broth; stir well to deglaze pan. Cook pasta as directed on package, drain and toss with remaining 1 tablespoon olive oil.
- Serving suggestion: Mound pasta on plates, creating an indentation in the middle. Spoon pumpkin into center of pasta. Spoon sauce on pasta around pumpkin. Garnish with pepitas and Parmesan.
- Tip: If pumpkins are not available, substitute butternut squash.