(upbeat big band music)
- Hi, I'm Jerry James Stone
and I'm super thrilled
about today's recipe.
Because I'm gonna show you
how to make this amazing
creamy pumpkin sauce.
For all you bitches out there
that love that pumpkin spice latte,
and I say that as a
bitch that loves it too,
you're really gonna like this recipe.
It's delicious.
It's easy to make.
It's a great way to like
celebrate fall with a pasta dish
and well, let's just get to it.
Cause I think you're
gonna love it, alright?
Okay, so to start this recipe,
I melted a couple tablespoons
of unsalted butter
in a pan over some medium low heat.
And now I'm gonna add in
some chopped up garlic.
Two cloves of chopped up garlic.
I'm just gonna warm that
garlic up in the butter.
Until it starts to get
like really aromatic.
This just takes a couple minutes.
Now I'm gonna add in the pumpkin puree.
Mix that with the garlic and the butter.
I'm gonna turn up the heat a little bit.
And what I'm gonna do is
cook the pumpkin puree
in the pan for about five minutes.
Now the reason I'm doing that
is to cook off the moisture.
Yeah the pumpkin's already cooked,
but I want to get any excess moisture
that's in the can so that way
I get more intense pumpkin flavor.
So let's let that cook.
It'll start to steam a little bit.
It helps if you kinda
spread the pumpkin out
into a nice thin layer in the pan
exposing as much of the
pumpkin as you can to the heat.
So I just try to layer
it out a little bit.
It doesn't have to be perfect.
And then I let it sit
there for about a minute.
Steam off.
And mix it again.
Okay.
So now we've cooked
out that extra moisture
because we're gonna add in some broth.
Like I said, we're doing
this to intensify the flavor.
So we're gonna add in
some vegetable broth.
A little bit more.
And we're just gonna
mix this all together.
It's getting there.
Add some more broth.
Got to fold that in
being careful not to splash it.
I'm surprised I haven't splattered it yet.
Usually I do.
Just add a little bit more in there.
There we go.
It's starting to get
that sauce like texture.
Just let that cook.
I'm just gonna add in a
pinch of chili powder.
Gonna add in some freshly ground nutmeg.
And a little bit of salt.
Now I'm gonna add in some cream.
And I'm just gonna whisk it together.
Gonna mix in a little
bit of brown sugar there.
Just gonna whisk that in.
And just pepper to taste.
Okay, so you wanna bring the sauce
to a low simmer.
Turn off the heat.
We're gonna add a 1/4
cup of Parmesan cheese.
Work that in.
And just work that in.
Okay, our sauce is done.
Now it's time for the pasta.
Okay, so now we're gonna add in our pasta.
Now, a couple things about this pasta.
I want to talk to you about.
When you're making pasta,
it's really important to salt the water
before you cook the pasta.
You'll use a lot less salt
plus your pasta will be
a lot more flavorful.
The rule of thumb is for every
four quarts of water,
you want about a tablespoon of salt.
And just cook the pasta in that water.
Be a lot, like really, really flavorful.
So that's what I did here.
The second thing is,
you don't want to use,
never add oil to your water.
I know people do that so it doesn't stick.
It's the worst thing to do.
You actually want to
just take the pasta
directly from the water
and put it into the sauce.
The reason is
that water that the pasta was cooked in
has all this starch in it.
And that starch is what
creates a really creamy sauce.
So, it's really important
to not rinse your pasta
after you cook it.
You just want to transfer it directly
to the sauce.
I don't even like take it out of the pot.
I just scoop it in one at a time.
So, just to refresh,
salt that water.
Don't rinse the pasta.
Okay, so it's gonna work that in.
Fold.
So this pasta is chiocciole.
I'm totally butchering
the Italian I'm sure
but I just thought it was a really kind
of fun pasta shape for a
really rich pumpkin cream sauce.
And so you can use whatever you want.
But, this particular shape looks
like it's a grabber (laughs).
And I wanted a grabber for this sauce
cause it's a tasty, tasty sauce.
There you go.
So there you have our creamy
pumpkin sauce
with our chiocciole.
I'm gonna top it off with
a little bit more Parmesan.
Like I said,
this pasta looks delicious, right?
Nice, creamy pumpkin sauce.
Top it off with some Parmesan cheese
and some parsley and you're good to go.
So that's all it takes.
All it takes to make that
delicious creamy pumpkin sauce.
And here's the thing.
Please pay attention to
that pasta tip I gave you
because the way you cook pasta
really does matter.
It really, really does matter.
You have that one opportunity
to get flavor in there.
And that water from the pasta
really does create a creamy sauce.
It just really helps.
So pay attention to that.
Try this recipe.
Let me know what you think.
If it's your first time viewing,
hey, give me a thumbs up.
If there's something that you want to see,
please drop a comment.
Or if you just want to
talk about this video.
And if you haven't yet,
please subscribe.
Okay, I'll talk to you next time.
(upbeat folk music)
