Creamy pumpkin pasta
RICARDO Hand Blender
Ingredients · Servings 4 s
- 50 g (1/2 cup) chopped pecans
- 30 g (1/3 cup) of panko breadcrumbs
- 40 g (3 tbsp) of butter
- 30 ml (2 tbsp) of chopped sage leaves
- 30 ml (2 tbsp) chopped chives
- 1 ml (1/4 tsp) of crushed chili flakes
- 450 g (1 lb) rigatoni
- 115 g (4 oz) diced pancetta
- 2 cloves of garlic, chopped
- 500 ml (2 cups) of homemade or store-bought unsweetened pumpkin or squash puree (see note)
- 250 ml (1 cup) of chicken broth
- 125 ml (1/2 cup) of 15% or 35% cooking cream
- 55 g (3/4 cup) of finely grated fresh pecorino cheese
Method · 50 min
- In a large skillet over medium heat, toast the pecans and breadcrumbs in butter until golden brown. Season lightly with salt and pepper. Transfer to a bowl. Add the herbs and chili pepper. Mix well. Set aside until ready to serve.
- In a large pot of boiling salted water, cook the rigatoni very al dente. Reserve 250 ml (1 cup) of the cooking water. Drain the pasta.
- Meanwhile, in the same skillet over medium heat, cook the pancetta until golden brown and crispy. Add the garlic and cook for 1 minute, or until lightly golden. Transfer the pancetta and garlic to a plate lined with paper towels. Set aside.
- In a blender, combine the pumpkin puree, broth, and cream. Blend until smooth. Season with salt and pepper. Pour the sauce into the pan. Bring to a boil. Add the pasta and pecorino cheese. Toss to coat the pasta well. Add pasta water to thin the sauce, if needed. Adjust the seasoning.
- Divide the pasta among shallow bowls. Top with the pancetta mixture and crispy breadcrumbs. Serve immediately.
This RICARDO hand blender features a stainless steel blending foot perfect for preparing purees, sauces and soups directly in the pans.
