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  • 1 red bell pepper, sliced
  • 5 fresh hot chili peppers, sliced
  • 2 cloves garlic, smashed
  • 1 red onion, sliced
  • 5 tablespoons DeLallo Extra Virgin Olive Oil
  • 12 ounces pumpkin, chopped in 1-inch cubes
  • 1 (8.8-ounce) package DeLallo Pappardelle Egg Pasta
  • 2 tablespoons chopped Italian flat-leaf parsley
  • DeLallo Sea Salt Grinder
  • Freshly ground black pepper
  • 1/4 cup DeLallo Grated Parmesan Cheese


  1. Preheat oven to 350˚F.
  2. On a parchment-lined baking sheet, arrange peppers, garlic and onion. Drizzle with 2 tablespoons of olive oil. Roast in oven for about an hour, turning often. Remove from heat. Transfer to food processor. Add 2 more tablespoons of olive oil and pulse until a chunky purée is achieved. Set aside.
  3. Sauté pumpkin with remaining tablespoon olive oil in a large saucepan. Cook for about 12 minutes, evenly browning each piece.
  4. In the meantime, bring a large pot of salted water to a boil for pasta. Cook according to package instructions. Once al dente, drain, reserving 1/2 cup of pasta water.
  5. Add hot pasta to saucepan with pumpkin. Toss with spicy pepper purée and fresh parsley. Heat together for about 2 minutes to marry flavors. Serve topped with Parmesan.