Ingredients (4 people):
- 320g penne, rigatoni, or other small pasta of your choice
- 500g pumpkin, peeled and diced
- 50g extra-virgin olive oil
- 1 shallot
- 1 clove of garlic, minced
- Salt
- Black pepper
- Fresh rosemary, for garnish
Instructions:
Prepare the pumpkin by peeling and dicing it into small pieces.
Bring a large pot of salted water to boil.
In the meantime, in a pan heat the olive oil over low to medium heat. Then add the chopped shallot and minced garlic and sauté for a few minutes, being careful not to burn.
Then add the pumpkin pieces, a pinch of salt and black pepper to the pan, stir and continue cooking on a low to medium heat until it softens, increasing the heat if necessary.
You can use a fork or potato masher to mash some of the cooked pumpkin, creating a slightly chunky texture.
By this time the water should have come to a boil. Cook the pasta in the pot of salted boiling water according to the package instructions until al dente. Reserve some of the pasta water, then drain the pasta.
Add the drained pasta to the pan, stirring it into the pumpkin, to fully coat the pasta. If the sauce seems too thick, add some of the reserved pasta water to reach your desired consistency.
Garnish the dish with rosemary, and serve hot.
Italy with Amore 