Creamy Pumpkin Tomato Sauce

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   1. In a high-walled skillet or saucepan, pour in the tomatoes plus juice and balsamic vinegar.

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   2. Heat on medium-high.

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   3. Toss in the garlic clove, chili flakes to taste, salt and pepper.

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   4. Bring to a boil, then turn down to medium and cover to allow flavors to simmer together for 10 minutes.

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   5. Remove lid and allow the juice to cook down a few minutes. It will still be pretty watery.

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   6. Add the pumpkin and mix thoroughly.

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   7. Once the pumpkin has meshed with the tomatoes (your mixture will now be pumpkin colored), add the cream cheese and mix.

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   8. Continue to heat for 3-5 minutes until desired consistency is reached.

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   9. If you're me, add more pepper.

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    10. Add pasta to sauce and mix. Or pour directly over pasta. Or just eat a few spoonfuls. I did.

* Per serving · 4 servings · Values may vary.

No additional tips available.