Spicy Pumpkin Arrabbiata Zucchette Pasta
A delicious family-approved pumpkin zucchette pasta perfect for fall.
Servings: 6
Ingredients
- 2 tbsp olive oil
- 2 bell peppers
- 1/2 yellow onion medium
- 25 oz pasta sauce I prefer to use one that is either low sodium or no salt added
- 1/2 can pumpkin puree 7.5 oz
- 14 oz Zucchette pasta
- 1 tbsp garlic crushed
- 1/2 tsp cinnamon
- 1/8 tsp cloves
- 1/2 tsp paprika
- 3/4 tsp red pepper flakes add more or less depending on spice preferences
- 1/4 cup water
Instructions
- In a medium pot, heat olive oil over medium-high heat. Add chopped onions, bell peppers, and garlic. Add cinnamon, cloves, paprika, and red pepper flakes. Stir and cook until fragrant and vegetables are softened, about 10 minutes.
- Bring a large pot of water to a boil. Add zucchette pasta and gently stir. Follow instructions on bag until pasta is al dente (mine took longer than written to be done, about 10 minutes).
- While pasta is cooking, add the pumpkin puree and pasta sauce to the pot with the bell peppers and spices. Stir, cover, and simmer on low heat.
- Once pasta is done, drain and return to large pot. Next, slowly combine the sauce with the pasta, being careful not to break the zucchette apart.
- Serve with your choice of protein and a dinner salad.