100ml Pure Olive Oil
2 tblsp sage
10g Riviana Crushed Red Chilli
10g Riviana Minced Garlic
300g cooked pumpkin puree
250 chicken stock
125g toasted pine nuts, to serve
50g parmesan cheese, shaved
sage leaves, to serve
Bring a large pot of salted water to a rolling boil. Cook spaghetti until al dente. Drain and rinse, keep warm. Meanwhile, heat olive oil in a large stainless steel frying pan for 2 minutes over medium heat.
Add sage, chilli and garlic, and cook gently for about five minutes or until sage and garlic starts to brown slightly.
Add pumpkin and stock, stirring to blend, until heated through. Remove from heat and season to taste with salt and pepper.
To serve, spoon the pumpkin chilli sauce over the spaghetti and scatter with pinenuts, parmesan and extra sage leaves.