Spiced Pumpkin Papardelle

 

By: Ben Kramer (Dandelion Eatery, Winnipeg MB)

Sauce:
1 – 28 oz 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 cup 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 cup onions, cooked until caramelized
  • Puree in blender

Directions

  • Sauté 1 chicken breast, diced until cooked.
  • Add sauce and toss with cooked parpadelle pasta.
  • Top with 2 Tbsp goat cheese.

Bon appétit!