Ingredients
- 320g penne, rigatoni, mezze maniche, or other short pasta
- 500g pumpkin, peeled and cut into 1–2cm cubes
- 3 tablespoons (50ml) extra-virgin olive oil
- 1 shallot, finely chopped
- 1 garlic clove, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 small sprig fresh rosemary
Optional, for serving:
- Freshly grated Parmigiano Reggiano
- Extra-virgin olive oil
Instructions
- Bring a large pot of generously salted water to a boil.
- Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the shallot and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds, just until fragrant.
- Add the diced pumpkin, season with salt and black pepper, and add the rosemary sprig. Stir to coat the pumpkin in the oil, then cover and cook over low to medium heat for 15–20 minutes, stirring occasionally, until the pumpkin is completely tender. If it begins to stick, add a splash of water.
- Remove the rosemary sprig. Using the back of a wooden spoon or a potato masher, gently mash about half of the pumpkin, leaving the remaining pieces intact. This creates a naturally creamy sauce with pleasant chunks of pumpkin.
- Cook the pasta until al dente according to the package instructions. Before draining, reserve about 250ml of the pasta cooking water.
- Add the drained pasta to the pumpkin sauce and toss well. Gradually add a little reserved pasta water until the sauce becomes silky and coats every piece of pasta.
- Taste and adjust the seasoning with salt and freshly ground black pepper.
- Serve immediately with a drizzle of extra-virgin olive oil and, if desired, a generous grating of Parmigiano Reggiano.
Chef’s Tip: For extra depth of flavour, allow some of the pumpkin to caramelize lightly before covering the pan. The browned edges add sweetness and complexity while the mashed pumpkin creates a rich, velvety sauce without the need for cream.
Italy with Amore 