Hopefully you guys have all already seen this on my Elie Tahari guest post!
Pumpkin Pasta with Fried Garlic Chips
For the garlic chips:
2 tablespoons extra-virgin olive oil
1 clove garlic, sliced into thin pieces
For the pasta:
1 pound gemelli pasta
1 shallot, finely chopped
1 clove garlic, minced
2 tbsp olive oil
2 cups chicken broth
15-ounce can pumpkin puree
2 bay leaves
Pinch of cumin
Pinch of ground cinnamon
Pinch of nutmeg
1/4 cup heavy cream
1/2 cup, grated Parmesan cheese, plus additional cheese for serving
Heat 2 tbsp olive oil over medium-high heat. Fry the slices of the first clove of garlic briefly in oil, pulling them out after 60 seconds. Place the fried garlic on a paper towel and reserve.
Bring a large pot of water to a boil, add salt and cook the according to the package instructions. Drain.
In the meantime, in a medium skillet, heat the garlic, shallots and olive oil until tender and fragrant, about 5 minutes. Stir in the chicken broth, pumpkin, cinnamon, nutmeg, bay leaves and additional salt if desired (taste first). Cook until the sauce has thickened, about 5 minutes, and then stir in the Parmesan cheese and heavy cream. Cook for an additional 3-5 minutes, remove the bay leaves, and then toss the sauce with the pasta, and serve with additional cheese and topped with the garlic chips.