Photographer/chef Judy Doherty created this rich and spicy sauce to dress up some Rustichella d’Abruzzo Pumpkin Torchio pasta. The spinach adds contrasting color and a little extra nutrition, and a drizzle of fresh olio nuovo or other fresh extra virgin olive oil at the end makes it exquisite!
18ounces torchio pumpkin pasta
2 tablespoons extra virgin olive oil (plus more for serving)
1/2 onion, diced
2 cloves garlic, minced
1 teaspoon dried ground ginger
1 teaspoon dried ground turmeric
1/2 teaspoon cinnamon
Pinch Aleppo pepper (plus more for serving)
1cup pureed pumpkin
1 can coconut milk
Pinch sea salt
2 teaspoons sriracha sauce
1/4cup sliced sundried tomatoes
2cups fresh spinach leaves, rinsed and dried, stems removed, divided
1cup toasted walnut pieces
Cook pasta according to package directions. Drain in colander, rinse lightly, and set aside.
Heat the olive oil in a large Dutch oven or skillet. Add diced onion and sauté until translucent. Add minced garlic and seasonings and sauté for another minute or two until fragrant.
Add the pumpkin, coconut milk, water, and salt. Bring to a boil. Add the sriracha sauce and sundried tomatoes and cook for about 4 minutes until the tomatoes are soft. Add half of the spinach and stir until it wilts. Remove the pan from the burner.
Add the cooked pasta and remaining spinach to the skillet and stir until pasta is coated. Pour into a serving bowl. Top with the toasted walnut pieces, sprinkle a little Aleppo pepper, and drizzle with olive oil. Serve hot.