Chef Jamie’s Pumpkin Pasta

Penne Pasta   2 cups

Kosher salt    1 tablespoon

Avocado Oil      1 tablespoon

Ground Chuck       8 ounces

Onion, chopped      1/2 cup

Kosher salt      1/4 cup

Evaporated Milk      1/2 cup

Pumpkin Puree       1/2 cup

Tomato Sauce , good quality        3/4 cup

Brown Sugar      1 tablespoon

Paprika               1 tablespoon

Worchestershire Sauce          1 tablespoon

Kosher Salt     1/2 teaspoon

Granulated Garlic       1/4 teaspoon

Black Pepper      1/4 teaspoon

Dry Oregano               1/4 teaspoon

Frozen Peas    1/2 cup

Fresh Basil, chopped     4 – 6 leaves

Parmesan Cheese, freshly grated      as needed

Fresh Cracked Black Pepper             as desired

Fill a medium sauce pot with water and add the kosher salt. Cook the pasta for about 1-2 minutes less than the package suggests.  Strain, leaving a touch of water in the pot to stop the pasta from sticking together, cover and set aside.

In a large saute pan, heat the oil over a medium high heat and add the beef, onion and first salt.  Breaking up the big chucks of beef, cook until the beef is no longer pink.

Reduce to a medium heat, stir in the evaporated milk, pumpkin, tomato sauce, brown sugar, paprika, Worcestershire sauce, salt, granulated garlic, black pepper and oregano.  Bring to a simmer, stirring occasionally. Allow to simmer for 1-2 minutes.

Add the strained pasta, stirring to coat then add the peas.  Allow to cook until the pasta finishes cooking and the peas are hot, about 2 minutes.

Divide onto the desired about of plates and sprinkle with fresh basil, parmesan cheese and some fresh cracked black pepper if desired.

Chef’s Tips: Swap out the penne pasta for gluten free pasta for a lighter more dietary friendly meal.