Spiced Pumpkin Papardelle
By: Ben Kramer (Dandelion Eatery, Winnipeg MB)Sauce:
1 28oz can diced organic tomatoes
1 head of roasted garlic, cloves squeezed out
1 tsp sea salt
1 tsp cracked black pepper
1 tsp chili flakes
¼ c red wine
Directions:
Mix together by hand to maintain texture
Simmer until sauce consistency.
Other Ingredients:
Red Pepper Oil:1 cup Udo’s 3-6-9 oil
1 cup olive oil
pinch of salt and pepper
10 oz roasted red peppers
½ c onions, cooked until caramelized
Puree in blender
Directions:
Sautee 1 chicken breast, diced until cooked.
Add sauce and toss with cooked parpadelle pasta.
Top with 2 tbsp goats cheese.
Bon appétit!
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