I live near the province of Mantua and I have always adored pumpkin; it has always been part of the family cuisine. In this pasta alla mantovana, you find a bit of the ingredient combination that characterizes our pumpkin tortelli. We loved it very much. It’s incredibly creamy with that slight sweet-salty contrast that I always find extremely pleasant. An extremely easy first course that will make you look great. So, even if you are not used to certain flavors, let yourself be tempted by this recipe and let me know what you think.
Other first courses with pumpkin:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pasta alla Mantovana
- 12.3 oz pasta (any shape)
- 14.1 oz pumpkin (net weight)
- 1 shallot (large)
- 2 amaretti
- 0.63 cups milk (warm)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan with lid
- 1 Pot
Preparation of Pasta alla Mantovana
Clean the pumpkin by removing the skin, seeds, and all internal fibers.
Then wash it and cut it into small pieces. Remember not to throw away the skin, as it is delicious. Click HERE to see how to use it.
Peel a large shallot and finely chop it. Then sauté it in a few tablespoons of oil in a large pan.
Let it sizzle for a few moments, then add the pumpkin.
Sauté over high heat for a couple of minutes, then season with salt and pepper to taste.
Then lower the heat, cover, and continue cooking, stirring often, until the pieces are tender (this will take about 15 minutes). Occasionally add a few tablespoons of hot water to prevent the sauce from drying out too much.
Once the pumpkin is ready, pour the warm milk into the pan and mash a good portion of the pieces with the back of a wooden spoon to form a nice cream. Add a few more tablespoons of milk if you need to soften the sauce. Adjust salt, if necessary.
Meanwhile, boil the pasta in plenty of salted boiling water; drain it al dente and transfer it directly into the sauce, keeping some cooking water that may be needed to soften everything.
Also add the previously crumbled amaretti and stir to blend all the ingredients.
Distribute the pasta alla mantovana on individual plates, sprinkle with freshly ground black pepper, and serve immediately, piping hot. If desired, you can sprinkle it with grated cheese (Grana Padano or Parmigiano). Enjoy! Paola
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