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Fresh fettuccine with pumpkin short rib sauce

Sunday Dinner Series

What is it about a perfectly cooked short rib that is so satisfying? Maybe it’s the texture or the marbled fat that gently melts into the dish as it simmers. Whatever it is makes it a favorite in my house.

This recipe was inspired by the first chilly morning we’ve had this fall. Pumpkin short rib pasta with fresh fettuccine. It’s a keeper and practically cooks itself. Here it is:


2 1/2 lbs short ribs
sea salt/pepper to taste plus 1/2 tsp sea salt
1 large onion
1 cup baby carrots, whole
2 cups pumpkin puree
1/2 tsp allspice
1/2 tsp sweet paprika
3 cups chicken stock
8-10 oz fresh fettuccine
parmesan cheese, for grating


Preheat oven to 350 degrees F
Turn up the heat on an oven-safe dutch oven to high. (You could also brown the spare ribs and put all the ingredients in a crock pot.) Generously salt and pepper ribs and add them to the hot, dry pan. Sear until browned on all sides. Cut the onion into large chunks and add to the pot. Add the carrots, pumpkin puree and chicken stock. Add the allspice, paprika and additional 1/2 tsp of salt. Cover and place in the center of the oven. Turn down to 275 F after 15 minutes. Let simmer for 2 1/2 hours or until fall-off-the-bone tender. Put on water to boil for the pasta. Salt the water generously. Carefully remove the pot from the oven and set the short ribs only on a platter to cool slightly. Shred the meat, discarding the bones, etc. Put the liquid and vegetables (carefully) in a food processor. Buzz until smooth. Add fresh pasta to boiling water. Boil for 2-3 minutes until tender. Add shredded meat, sauce and drained pasta to a large bowl. Toss and serve with grated parmesan.

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