Rigatoni with Pumpkin and Honey Mushrooms, a dish with autumn flavor and color that is easy and quick to prepare. Usually, at this time of year, I prepare each ingredient and store it in the freezer to use as desired when making my delicious recipes. The important thing is to cook them directly from frozen. For example, in this case, I bought more pumpkin (unfortunately mine are not ready yet), cut it into small pieces, and portioned it into many packets. This way, when needed, I can take only what I need. Organization in the kitchen is really important because it saves time and money, especially useful for those who are away from home all day. This way, we avoid all the ready-made foods that we rush to find at the supermarket.
Here are some truly tasty mushroom and pumpkin recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 11 oz rigatoni
- 14 oz cleaned pumpkin
- 14 oz honey mushrooms
- 5.5 oz guanciale
- 1 clove garlic
- 4 tbsps extra virgin olive oil
- to taste salt and pepper
Tools
- 1 Saucepan
- 1 Frying pan
- 1 Knife
- 1 Cutting board
Preparation
Remove the rind from the guanciale (I like it and leave it because it softens during cooking) and cut it into cubes. Peel the pumpkin and also cut it into small pieces, so they fit well into the holes of the rigatoni. Finally, remove the roots from the honey mushrooms and rinse them quickly under running water. Dry them well with a cloth and cut them into small pieces.
In a non-stick pan, put two generous tablespoons of extra virgin olive oil, the garlic cut into slices of varying thickness, the guanciale (you can also use pancetta, but guanciale is definitely better), and sauté over medium-high heat.
Add the pumpkin and honey mushrooms to the sauté, adjust the salt, and let cook for about 10/15 minutes until everything is cooked (the time will depend on the size of the pieces). In the meantime, cook the pasta and once it’s just right, using a slotted spoon, add it to the sauce (I rarely drain it in a colander because the cooking water can always be useful for mixing).
Mix the rigatoni well with the sauce, adjust with salt and pepper, and add fresh thyme.
Serve our Rigatoni with Pumpkin and Honey Mushrooms immediately, and if desired, sprinkle with grated Pecorino Romano (if I had used onion instead of garlic, I would have added Parmesan).
Tips and Storage
We can store the pasta in the fridge for a few days or freeze it directly.
If we have the time, once defrosted, we can place it in a baking dish, adding béchamel and Parmesan, thus creating a new baked recipe.
Make sure to store it in a container, but it should be an airtight glass or ceramic one because plastic is really toxic.
