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Pasta with Parmigiano Reggiano Cream and Pumpkin Pasta with Parmigiano Reggiano Cream and Pumpkin

From our kitchen

Pasta with Parmigiano Reggiano Cream and Pumpkin

Prep
15 min
Cook
45 min
Makes
4 people
Ingredients ↓The Method ↓

Let’s cook

The Method

  1. Clean the pumpkin and slice it, then place the slices on a baking tray covered with parchment paper. Season with a drizzle of oil, salt, pepper, and a few sprigs of rosemary. Bake in a preheated oven at 200°C (392°F) for about 30 minutes. When the pumpkin is cooked, mash it with a fork to turn it into a puree (if you prefer, you can blend it with a food processor).
  2. Bring a pot of salted water to a boil and cook the pasta according to the time indicated on the package.
  3. Meanwhile, pour two tablespoons of extra virgin olive oil in a non-stick pan, add the finely chopped onion and gently fry over medium heat.
  4. Then, add the pumpkin puree and the cooking cream, and stir well. Lastly, add the Parmigiano Reggiano cheese to the sauce and blend until smooth.
  5. Drain the pasta and toss it in the Parmigiano Reggiano and pumpkin cream sauce.
Read more about this recipe
It is said that Marco Polo brought pasta to Europe on his way back from his journey through the Silk Road in Asia. However, although fascinating, this story has turned out to be false: pasta, in fact, was already known and consumed in 1000 B.C. by the Greeks and the Etruscans and has been part of our history since the earliest wheat crops.

Today, when we think of a plate of pasta, we often imagine a simple and tasty tomato and basil sauce, but fortunately the possible seasonings are so many that they seem almost endless. Our recipe with Parmigiano Reggiano cream and pumpkin is rich yet delicate, creamy, and enveloping. It is ideal with a type of pasta such as "calamarata" because it will allow you to collect all the sauce, as we are sure you won't want to leave anything on the plate.

It is often believed that Marco Polo, upon his return from his journey across the Silk Road in the thirteenth century, was the one who brought pasta to Europe - and more precisely to Italy - along with fragrant spices and precious fabrics. But this story, however fascinating it may be, is not true at all: pasta, in fact, has been with us since we began growing wheat and it was regularly consumed and loved as early as 1000 B.C. by the Greeks and the Etruscans.

Today, when we think of a plate of pasta, we often imagine a simple and tasty tomato and basil sauce, but fortunately the possible seasonings are so many that they seem almost endless. Our Pasta with Parmigiano Reggiano cream and pumpkin, for example, is a first course with a rich yet delicate, enveloping, and creamy flavor. There's only one question left to answer: which pasta shape will you choose to make this delicious recipe? We recommend the "calamarata" (a kind of thick ring pasta), which is ideal for collecting all the sauce, because we are sure you won't want to leave anything on the plate.

  

Preparation time: 15 minutes
Cooking time: 45 minutes

Servings: 4 people

Ingredients

7 oz - 211.3 oz - 320 g of calamarata-type pasta
10.6 oz - 300 g of pumpkin
3.4 fl. oz - 100ml of cooking cream
2.8 oz - 80 g of Parmigiano Reggiano DOP 36 months Emilia Food Love
½ onion
Rosemary
Extra virgin olive oil Colline di Romagna DOP Emilia Food Love
Salt and pepper

Method

  1. Clean the pumpkin and slice it, then place the slices on a baking tray covered with parchment paper. Season with a drizzle of oil, salt, pepper, and a few sprigs of rosemary. Bake in a preheated oven at 200°C (392°F) for about 30 minutes. When the pumpkin is cooked, mash it with a fork to turn it into a puree (if you prefer, you can blend it with a food processor).

  2. Bring a pot of salted water to a boil and cook the pasta according to the time indicated on the package.
  3. Meanwhile, pour two tablespoons of extra virgin olive oil in a non-stick pan, add the finely chopped onion and gently fry over medium heat.
  4. Then, add the pumpkin puree and the cooking cream, and stir well. Lastly, add the Parmigiano Reggiano cheese to the sauce and blend until smooth.
  5. Drain the pasta and toss it in the Parmigiano Reggiano and pumpkin cream sauce.

Tip

For a more intense taste, try this recipe with our 48, 60 and 72-month aged Parmigiano Reggiano DOP.

PASTA with Parmigiano Reggiano cream and pumpkin

 



Watch the Recipe

Pasta with Parmigiano Reggiano Cream and Pumpkin