pumpkin and bacon pasta sauce |
| Name: |
Jennifer Miller |
| Base: |
Falls Church |
| Recipe: |
2
cups steamed and lightly crushed pumpkin
4
slices bacon
1
small onion
50
ml white wine
1
cup chicken stock (made with cube is fine)
250
ml pouring cream
1⁄2
cup parmesan cheese
salt & pepper
1
pinch nutmeg
chopped parsley
DIRECTIONS
Fry the onion and bacon until cooked.
Add the white wine, stock, pumpkin, and cream and heat gently.
Remove from heat, and stir through Parmesan cheese.
Check for seasonings and add as necessary.
Serve over the pasta of your choice (I like Penne).
Serve sprinkled with parsley and offer extra Parmesan. |
| |
|
|
