|Pumpkin Chipotle Pasta Sauce|
Fall is my favorite time of the year. The weather is cooler, without being cold and the leaves turn beautiful colors. Best of all are the fall foods. I love anything involving apples or pumpkin. Since we are in the middle of the heat of summer it can be a little hard to want to cook. The humidity has been very high and the temps were in the 90's today. Needless to say it doesn't make me want to cook. It leaves me thinking of all the great things to come in the fall. So I decided to try some fall like foods for dinner tonight. I tried a new recipe for Pumpkin Chipotle Pasta Sauce from the new All Recipes magazine.
This recipe has 12 ingredients. It takes 25 minutes of total time, all of which is active and makes 4 servings. I followed the recipe mostly as written. I make my own chicken broth since it allows me to control the amount of salt (and it tastes better). While the original recipe uses butter I substituted extra virgin olive oil. I prefer cooking with olive oil since it is healthier for the heart. Since Vidalia onions are in season that is the type I used in this recipe. They really are delicious. I allowed my onions to caramelize before adding the pumpkin. I hate half cooked onions in recipes, it turns me off.
If you are making this for more than two people you really need to double the amount of sauce. As written it was barely enough for three small sized portions. My husband likes lots of sauce and this needed more to fully coat the pasta. I liked that the chipotle peppers gave it a nice kick, if you like spicy foods you can increase the amount or seed the peppers to reduce the spiciness.
For the recipe go to Pumpkin Chipotle Pasta Sauce.