The PUMPKIN AND PROVOLA PASTA is a very tasty first course, rustic but truly delicious, which can be prepared especially during the cold season, when you crave rich and nourishing dishes. It is a variation of traditional dishes from many parts of Italy, particularly Neapolitan ones, but it is even more flavorful and creamier than other recipes.
This pasta finds its balance in the perfect combination of the sweetness of the pumpkin and the cheese: the creaminess of the vegetable and the melting provola create a particular contrast with perfectly al dente pasta. I suggest being generous with the cheese, preferably of good quality, and choosing a pumpkin with firm, tasty flesh and a nice orange color. If you want to make it even richer and more indulgent, you can add some pancetta and some sausage.
It will guarantee a richness of precious nutrients and will give the dish a lovely, inviting orange color. Because, as we food lovers know, people do eat with their eyes too…
SEE OTHER DELICIOUS FIRST COURSES:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz pasta
- 4 1/3 cups pumpkin
- Half onion
- 1 carrot
- 1 stalk celery
- 5 oz smoked provola
- 2 oz pecorino romano
- 1 sprig rosemary
- as needed extra-virgin olive oil
- as needed salt
- as needed black pepper
- 4 cups water (or vegetable broth)
Tools
- 1 Immersion blender
- 1 Pan
- 1 Pot
Steps
Preparing PUMPKIN AND PROVOLA PASTA is really very easy and quick.
Chop the celery, carrot and onion. In a large saucepan heat some oil, add the soffritto, season lightly with salt and let it cook over low heat for 5 minutes.
Remove the pumpkin skin and seeds. Cut it into cubes and add it to the pan. Let it sauté, season with salt and pepper and cover with water or vegetable broth.
Let it cook gently for 20 minutes until soft.
Blend the pumpkin with an immersion blender until you obtain a smooth cream. Add chopped rosemary and set aside.
Meanwhile, cook the pasta in plenty of boiling salted water. Drain it halfway through cooking and transfer it to the pan with the sauce. Add a few ladlefuls of starchy cooking water and finish cooking the pasta in the sauce.
With the heat off add the pecorino and the provola cut into cubes and stir in to emulsify. Let the PUMPKIN AND PROVOLA PASTA rest for a few minutes, then plate it up and enjoy.
