Smoky Pumpkin Fettuccini Alfredo

• 1 pound Dry Fettuccini Pasta
• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 cups Diced Red Pepper
• 1/2 cups Diced Onion
• 3 cloves Garlic, Minced
• 1/2 teaspoons Red Pepper Flakes
• 1/2 cups Dry White Wine (such As Pinot Grigio)
• 1 can (15 1/2 Oz. Size) Pure Pumpkin Puree
• 1 cup Vegetable Or Chicken Stock
• 1 teaspoon Ground Cumin
• 1/2 teaspoons Chili Powder
• 1/4 teaspoons Smoked Paprika
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Ground Black Pepper
• 1/2 cups Half-and-half
• 1/2 cups Grated Parmesan Cheese

1. Cook the pasta according to package instructions.
2. When its done, reserve 1/2 cup of the pasta water then drain off the rest.
3. Set pasta and pasta water aside.
4. Heat the olive oil in a large pot over medium heat.
5. Add the red pepper, onion, garlic and red pepper flakes.
6. Stir and saute until tender, about 5 minutes.
7. Stir in the white wine.
8. Allow the wine to reduce by half, about 3 minutes.
9. Stir in the pumpkin puree, chicken stock, reserved pasta water, and spices.
10. Allow the mixture to simmer for 5 minutes.
11. Stir in half-and-half and grated Parmesan cheese.
12. The sauce will look thin, but once the pasta is added it will thicken.
13. Allow the mixture to cook and reduce slightly for 5 minutes.
14. Give the mixture a taste and add salt and pepper if needed.
15. Turn off the heat and stir in the pasta.
16. Allow the pasta to rest in the sauce for 5 minutes before serving.
17. Serve with extra Parmesan cheese.

fettuccini pasta, olive oil, red pepper, onion, garlic, red pepper, white wine, vegetable or chicken, ground cumin, chili powder, paprika, kosher salt, ground black pepper, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/smoky-pumpkin-fettuccini-alfredo/ (may not work)