Pumpkin Pasta Sauce with Pici Pasta & Crispy Mushrooms

Step 1

Place oven racks in bottom third and middle of oven and preheat to 350°F; Put a pot of water for your pasta on the stove to boil.

Step 2

Toss mushrooms, garlic, thyme, smoked chili flakes or red pepper flakes, 1/4 cup oil, and 1/2 teaSpoon salt on a rimmed baking sheet. Roast on bottom rack around 25 minutes, tossing halfway through until deeply golden brown and crisped. Check the oven after 15 minutes.

Step 3

Cook pasta according to package. Drain, reserving 2 cups pasta water. Set aside.

Step 4

In a skillet add 2 TableSpoons honey brown butter. Then add the shallots and sauté until translucent. Season with a pinch of salt, and add the garlic and cook about 1 minute until fragrant.

Step 5

Add pumpkin puree, mascarpone cheese and 1 cup of pasta water. If you want pasta sauce that is looser, add more pasta water until it reaches the consistency that you like.

Step 6

Add the parmesan cheese. Mix to combine.

Step 7

Taste and adjust salt & pepper if needed. I use smoked paprika sea salt.

Step 8

Transfer cooked pici pasta to the pan and toss to combine.

Step 9

Serve the pasta immediately and top with the crispy mushrooms or the crispy pancetta.