Penne with prosciutto crudo, squash, and scamorza

Penne with prosciutto crudo, squash, and scamorza is an autumnal dish that combines the sweetness of the squash with the bold flavor of the prosciutto crudo and the creaminess of the scamorza. Here is the recipe for this delicious first course.

Ingredients

• 400 g of penne rigate
• 300 g of cleaned squash
• 100 g of sliced prosciutto crudo
• 200 g of smoked scamorza
• 1 clove of garlic
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Chopped fresh parsley (optional)
• Grated Parmesan cheese (for serving)

Preparation

1. Begin by cutting the squash into 1-2 cm cubes. Fry a clove of garlic in a pan with extra virgin olive oil and, as soon as it’s golden, remove it and add the squash. Cook the squash over medium heat, stirring occasionally, until it is soft but not mushy, for about 15 minutes. Season with salt and pepper.

2. Meanwhile, bring a pot of salted water to a boil and cook the penne according to the package instructions. While the pasta is cooking, cut the smoked scamorza into cubes and the prosciutto crudo into strips.

3. When the squash is cooked, add the sliced prosciutto crudo to the pan with the squash and let it flavor for a few minutes.

4. Drain the pasta al dente and transfer it to the pan with the squash and prosciutto. Add the scamorza cubes and mix well over low heat to slightly melt the scamorza.

5. If necessary, add some pasta cooking water to make the sauce creamier. Serve the penne hot, garnished with freshly chopped parsley if desired, and a sprinkle of grated Parmesan cheese.

Did you know?

Squash is a protagonist in many autumn and winter recipes and, thanks to its versatility, pairs very well with both delicate ingredients and more intense flavors such as prosciutto crudo. The smoked scamorza adds a rustic and enveloping touch that completes the dish.