Pasta with Pumpkin Ragù

I can provide you with an Italian variant of pasta with pumpkin ragù. This dish combines the sweetness of pumpkin with the rich and spicy flavor typical of a ragù. Here is the recipe:

Ingredients

• 400g of pasta (penne, rigatoni, or another format that holds the sauce well)
• 500g of cleaned and cubed pumpkin
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 400g of chopped tomato flesh or tomato puree
• 100ml of vegetable or meat broth, if desired
• A pinch of chili pepper, if you like a spicy touch
• A handful of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper to taste
• Aromatic herbs to taste (basil, rosemary, sage)
• (Optional) Crumbled pancetta or sausage, for a non-vegetarian version

Preparation

1. In a large pan, heat a drizzle of extra virgin olive oil and sauté the chopped onion until it becomes translucent. Add the garlic and, if opting for a non-vegetarian version, the crumbled pancetta or sausage. Brown until the meat is well cooked.
2. Add the pumpkin cubes to the pan and let them cook until they begin to brown. If you have chosen to include aromatic herbs, this is the time to add them to the sauté.
3. Pour the tomato flesh and broth into the pan, stir and let simmer until the pumpkin is completely softened, about 20-30 minutes. If necessary, add additional water or broth.
4. Lightly crush the pumpkin with a fork to obtain a more homogeneous ragù. Adjust salt, pepper, and chili pepper to taste.
5. Meanwhile, bring a pot of salted water to a boil and cook the pasta al dente according to the instructions on the package.
6. Drain the pasta and add it to the pumpkin ragù in the pan, tossing to amalgamate the flavors for a couple of minutes.
7. Serve the pasta hot, sprinkling with grated Parmesan cheese to taste.

Curiosity

The pumpkin is a versatile ingredient in the kitchen, appreciated for its sweet flavor and consistency that allows you to create creamy sauces without the addition of cream or similar. Nutritionally speaking, it is a vegetable rich in vitamins and low in calories. In Italy, pumpkin is often the star of autumn and winter recipes and is used in many dishes, from first courses to desserts.