Pasta is a versatile and beloved ingredient in world cuisine, and when combined with a rich and flavorful sauce, it becomes a true culinary delight. In this recipe, we will explore a delicious dish that combines the sweet taste of pumpkin with the intense flavors of rosemary and ham or pancetta. Let's get started!
The first step is to deal with the pasta. In a large pot, bring water to a boil, adding a tablespoon of salt to enhance the flavor of the pasta. The pasta is cooked according to the instructions on the package, usually between 8 and 12 minutes, depending on the type chosen. It is important to stir occasionally to prevent sticking. Once cooked, drain and set aside.
Meanwhile, we focus on preparing the sauce. We peel and wash the pumpkin, then cut it into small cubes for even cooking. The onion is peeled and finely chopped, and the rosemary is minced to release its flavors. We place a pan over medium heat and add olive oil. When it starts to sizzle, we add the chopped onion and let it sauté for a few minutes until it becomes translucent.
Once the onion has taken on a nice texture, we add the diced ham or pancetta. We let the ingredients fry together for about 2 minutes, stirring occasionally to avoid burning. Then, we add the chopped rosemary and pumpkin cubes, mixing well. After a few minutes, we pour white wine over the vegetables and let it simmer on low heat until the wine reduces and the flavors concentrate. If the ham or pancetta is not salty enough, we can add a pinch of salt now.
Once the wine has evaporated, we transfer the mixture of vegetables and ham to a blender bowl. Over this, we add the tablespoons of ricotta or fresh cow cheese and blend until a smooth and homogeneous paste is obtained. This wonderful paste will form the delicious base of our sauce.
Finally, we mix the cooked pasta with the obtained sauce, ensuring that each piece of pasta is evenly coated. We serve the dish warm, garnished with a few fresh rosemary leaves or grated Parmesan for added flavor. This dish is not only comforting but also colorful and aromatic, perfect for a special dinner or to impress guests. Enjoy your meal!
The first step is to deal with the pasta. In a large pot, bring water to a boil, adding a tablespoon of salt to enhance the flavor of the pasta. The pasta is cooked according to the instructions on the package, usually between 8 and 12 minutes, depending on the type chosen. It is important to stir occasionally to prevent sticking. Once cooked, drain and set aside.
Meanwhile, we focus on preparing the sauce. We peel and wash the pumpkin, then cut it into small cubes for even cooking. The onion is peeled and finely chopped, and the rosemary is minced to release its flavors. We place a pan over medium heat and add olive oil. When it starts to sizzle, we add the chopped onion and let it sauté for a few minutes until it becomes translucent.
Once the onion has taken on a nice texture, we add the diced ham or pancetta. We let the ingredients fry together for about 2 minutes, stirring occasionally to avoid burning. Then, we add the chopped rosemary and pumpkin cubes, mixing well. After a few minutes, we pour white wine over the vegetables and let it simmer on low heat until the wine reduces and the flavors concentrate. If the ham or pancetta is not salty enough, we can add a pinch of salt now.
Once the wine has evaporated, we transfer the mixture of vegetables and ham to a blender bowl. Over this, we add the tablespoons of ricotta or fresh cow cheese and blend until a smooth and homogeneous paste is obtained. This wonderful paste will form the delicious base of our sauce.
Finally, we mix the cooked pasta with the obtained sauce, ensuring that each piece of pasta is evenly coated. We serve the dish warm, garnished with a few fresh rosemary leaves or grated Parmesan for added flavor. This dish is not only comforting but also colorful and aromatic, perfect for a special dinner or to impress guests. Enjoy your meal!
Ingredients
-300g pumpkin -250g farfalle pasta -1 onion -60g smoked ham/pancetta -150ml white wine -3 sprigs of rosemary -3 tablespoons of ricotta/fresh cow cheese -salt -2 or 3 tablespoons of olive oil