Rigatoni with Saffron, Pumpkin, and Taleggio is a truly tasty and simple main dish to prepare, perfect for serving on autumn days, and the ingredients are readily available. The pumpkin-Taleggio combination is perfect, but I might be biased… I love this DOP cheese.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 596.78 (Kcal)
- Carbohydrates 71.45 (g) of which sugars 9.21 (g)
- Proteins 22.01 (g)
- Fat 28.11 (g) of which saturated 11.24 (g)of which unsaturated 0.86 (g)
- Fibers 3.10 (g)
- Sodium 1,098.50 (mg)
Indicative values for a portion of 358 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 oz rigatoni
- 8.8 oz pumpkin (clean weight)
- 1 stalk celery
- 1 carrot
- 3.5 oz Taleggio cheese
- 1 shallot
- 6 leaves basil
- 2 tbsps extra virgin olive oil
- 2 tsp Pecorino Romano cheese (grated)
- to taste fine salt
- to taste pepper
- 2 ladles vegetable broth (hot and salted)
- 1 packet saffron
Tools
The recipe contains IconA affiliate links
- Kitchen Scale
- Cutting Board
- Knife
- Saucepan
- Ladle
Steps
In a saucepan or skillet, pour the olive oil and once hot, add the chopped celery, carrot, and shallot and let them wilt. In the meantime, clean the pumpkin by removing the rind and fibers. Cut the flesh into small cubes and add it to the vegetables. Add two ladles of broth and dissolve the saffron in one of them, stir and cook until soft. If it dries too much, add a little more broth.
Cook the rigatoni in plenty of salted water and drain them al dente. Pour them into the saucepan with the pumpkin and finish cooking, adding a little more broth if needed. Adjust with salt (I did not add any) and pepper, and add the Taleggio cubes, grated Pecorino, and torn basil leaves. Stir and serve.
