Rigatoni Pasta with Pumpkin and Speck

L'Antro dell'AlchimistaReviews(1)
Hope K.: "Cooked pumpkin combines with creme fraiche for a…" Read More
9Ingredients
300Calories
35Minutes

Pumpkin is often used to make a traditional “sauce” for pasta in Italy, and here it is sautéed with speck, or dry-cured ham that’s similar to prosciutto, and shallots. Rather than simply tossing this mixture with the cooked and drained pasta, the pasta is finished in the pan, which allows the dish to come together. Adding a bit of the pasta cooking water also allows the mixture to evenly coat the pasta.

Ingredients

  • 1 tablespoon butter
  • 1 shallot (peeled and diced)
  • 200 grams pumpkin (peeled, seeded and diced)
  • ham
  • 150 grams speck
  • 150 grams creme fraiche
  • 1/2 glass white wine
  • 350 grams rigatoni (mezzi, or similar pasta)
  • parmesan cheese (grated)

Directions

  1. In a pan, melt the butter on medium heat. Add the shallot and saute for a few minutes.
  2. Add the pumpkin and speck and cook until brown for 5 minutes.
  3. Add the wine and cook until completely evaporated.
  4. Cook the pasta in salted boiling water until al dente, about 8 to 10 minutes. Drain the pasta, reserving a small amount of the pasta water.
  5. Add the pasta to the pan along with the creme fraiche.
  6. Continue cooking until the pumpkin is soft, adding a little of the salted pasta water, if necessary.
  7. Serve with Parmesan cheese.
Discover more recipes from L'Antro dell'Alchimista

NutritionView more

300Calories
Sodium12%DV280mg
Fat20%DV13g
Protein20%DV10g
Carbs11%DV33g
Fiber3%DV<1g

PER SERVING *

Calories300Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat7g35%
Trans Fat
Cholesterol65mg22%
Sodium280mg12%
Potassium390mg11%
Protein10g20%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate33g11%
Dietary Fiber<1g3%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Hope K. 6 Jun 2015
Cooked pumpkin combines with creme fraiche for a rich, creamy sauce. Speck and ham are included for texture and taste, but the recipe would be fine without them. Seasonings are not mentioned here, but the pumpkin needs to be salted and a touch of nutmeg or allspice would be welcome. Finish with grated parmesan.