Pumpkin and Lebanon Bologna Pasta 25
This creamy and savory pasta dish brings together the rich flavors of Seltzer’s Original Lebanon Bologna and pumpkin puree for a delicious fall-inspired meal. The combination of diced onion, chicken stock, white wine, and a touch of spice from red pepper flakes adds depth, while light cream and parmesan cheese create a velvety sauce. Perfectly cooked pasta is tossed in this flavorful blend, making it a comforting, hearty dish, perfect for chilly nights. Top it with fresh parsley for a beautiful finishing touch.
INSTRUCTIONS
- In a large skillet or Dutch oven over medium heat, cook the Lebanon Bologna and onion together until the Lebanon Bologna is crisp and the onions are soft and lightly caramelized, about 15 minutes.
- Drain excess grease from the skillet and add in the wine and stock, scraping up the brown bits in the bottom of the pan.
- Add in the crushed red pepper, nutmeg, pumpkin, cream, salt, and pepper. Stir to combine and bring the mixture to a low boil.
- Reduce heat to low and simmer for 5 minutes, stirring frequently.
- Remove the pan from the heat and stir in the parmesan cheese.
- Add the cooked pasta to the sauce and stir to coat.
- Garnish with fresh parsley and more parmesan cheese, if desired. Serve immediately.
INGREDIENTS
- Seltzer’s Pre-Sliced Original Lebanon Bologna
- Chopped 1 cup diced onion
- 1/4 cup dry white wine 1 cup chicken stock
- 1 teaspoon crushed red pepper flakes
- 1/4 teaspoon nutmeg 1 (15- ounce) can of pumpkin puree
- 1 cup light cream
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup fresh grated parmesan cheese, optional
- Garnish – fresh parsley
- 1 pound pasta cooked according to package directions