Recipe by: Sam Florio, @quartersoulcrisis
This day has taken a weird turn. My phone is broken which is not making me feel calm and free from social media the way it SHOULD. Instead I am in panic mode trying to get a new phone before I go away this weekend. But as with most people, I am soothed by good fall dinners, and so I am going to attempt to write my anxiety away as I describe this delicious Penne Pumpkin Carbonara recipe that I have come up with for this week.
I say this Pumpkin Carbonara is gluten free because I am using favorite gluten free pasta, Banza Penne. This pasta dish could work with any pasta you choose, but I love the protein Banza offers that the typical pasta doesn’t! I created this recipe because I wanted a really warm, creamy pasta recipe. Pumpkin offers such a creaminess and a bit of sweetness that makes such a delicious fall dinner.
I ALSO used my absolute favorite bacon. The Nature’s Ranchers products are all nitrite and nitrate free. They have no added sugar. They just taste so good. You by no means have to go with an applewood smoked bacon in this recipe, but I knew the smokey flavor and hint of apple would be an awesome match.
This recipe takes less than thirty minutes, and still looks sophisticated enough for a beautiful family dinner or even a Thanksgiving side dish. Don’t let carbonara scare you. If you have everything prepped and ready & move quick during assembly, it will come together perfectly.
Where you would normally add egg yolk and cheese, I add a cup of pumpkin puree and less eggs than the average carbonara recipe. I also added a small sprinkle of cinnamon. There is something about that sprinkle of cinnamon that just rounds out this dish. The cinnamon makes it warmer, and paired with salt, black pepper and rosemary it just creates the best, creamy, pumpkin flavor.
If you are going to add this to your Friendsgiving or Thanskgiving menu, or just make this for meal prep during the holiday season, PLEASE comment! And let me know what you think. Tag me on social media or comment here. I love seeing my recipe creations on your feeds.
- 2 tablespoons olive oil
- 2 pounds of Nature's Rancher jalapeno sausage (or Old World for a less spicy option), sliced
- 1 large onion, diced
- 1 green bell pepper, diced
- 1/2 red bell pepper, diced
- 3 celery ribs, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 1/2 teaspoon dried C&J Farms Thyme
- 2 teaspoon dried oregano
- 2 1/2 Creole seasoning
- 1 (28 oz) can crushed tomatoes, with juice
- 5 cups chicken broth
- 2 cups uncooked long-grain rice (or used cooked rice to decrease cook time)
- 1 pound salad shrimp, peeled and deveined (optional)
- 4 green onions, chopped
- Heat oil in a Dutch oven over medium-high heat.
- Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned.
- Remove sausage with a slotted spoon; set aside.
- Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender.
- Stir in reserved sausage, tomatoes, broth, and rice.
- Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.
- Stir in shrimp; cover and cook 5 minutes or until done.
- Sprinkle each serving with green onions.