Step 1

Heat the oil in a wide pot over medium heat. Once hot, add the diced onion. Stir regularly until the onion is softened, about 5–7 minutes.

Step 2

Melt the butter into the onion. Once bubbly, add the chili powder, silk chili, paprika, sumac, and crushed red pepper. Cook for 45 seconds until fragrant.

Step 3

Add the lentils to the pot and toss to coat with the spices—cook for 1 minute.

Step 4

Add water or stock and bring to a boil. Add the whole peeled tomatoes and the pumpkin and season with salt and pepper. Add the sugar, if you like. Bring to a boil and then reduce heat and simmer, covered, for 40 minutes. Stir the sauce occasionally to prevent it from sticking. Add a splash of water as needed—taste and season once more to your preferences. If you like, add a splash of heavy cream to the sauce. Stir to combine.

Step 5

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions and reserve 1/2 cup of the cooking water. Drain.

Step 6

Add the pasta cooking water along with the cooked pasta to the sauce and toss to coat. Taste and season once more.

Step 7

Divide the pasta between shallow bowls and garnish with parsley, if you like. Enjoy!