Pumpkin and spice >> pumpkin shmice. Can’t change my mind.

ingredients

GROUP A: PUMPKIN & SPICE SAUCE

• 1 tbsp whole milk

• 3-4 strands saffron

• 3-4 large garlic cloves, finely minced

• 3 tbsp minced red onion

• 1/4 cup pumpkin puree

• 1/2 tbsp salted butter

• 2 tbsp heavy cream

• 1/2 tsp garam masala

• 1/4 tsp Indian red chili powder

• 1/4 tsp ground nutmeg

• Salt & pepper, to taste

• Water, as needed

GROUP B: EVERYTHING ELSE

• 3 cups water

• 1 - 1 1/2 cups uncooked tortellini

• Fresh Italian flat-leaf parsley

• Parmesan flakes

• 1 tsp capers

• 1/2 tbsp olive oil

• Salt

method

• Warm the milk in the microwave for 15 seconds and soak the saffron strands in it. Set aside.

• Add water and salt to a large cookpot and bring to a boil. Toss in tortellini and cook till al dente. Strain, then rinse the tortellini with cold water and set aside to drain completely.

• To a small skillet on medium heat, add the olive oil. Add capers and lightly “fry” them till they’re slightly browned. Take off heat and set aside.

• Heat butter in a pan. Add minced onion and garlic and sauté till fragrant and slightly browned. Add pumpkin puree, spices, heavy cream, and saffron milk, and stir to bring it all together. Add water depending on how thick you’d like your pasta sauce to be. Reduce heat to low, and cook the sauce while stirring continuously, for 7 - 8 minutes. Turn off heat, add in drained tortellini and mix well to coat it completely.

• Plate the tortellini and garnish with fresh parmesan cheese, parsley, and capers. Dig in while warm!