Harness the warm flavors of the harvest season with this comforting orecchiette, pumpkin, and pancetta dish. Because of the many robust flavors of this Italian fall recipe, white wine makes a good complement. A pinot grigio will not overwhelm the delightful flavors of this dish.
Ingredients for Orecchiette, Pumpkin, and Pancetta Recipe
- 4 tablespoons extra virgin olive oil
- 10 garlic cloves
- 6 pounds fresh tomatoes
- 2 cups chicken or vegetable stock
- 1 sweet onion, finely chopped
- ¼ teaspoon ground black pepper
- 1-2 teaspoons kosher salt, or to taste
- ½ teaspoon ground ginger
- ½ teaspoon ground cumin
- ¼ cup mascarpone cheese
- Basil pesto
- Basil leaves and black pepper to taste
Preparation for Orecchiette Pumpkin, and Pancetta Recipe
Preheat the oven to 375 degrees F. While the oven is preheating, coat the pumpkin with olive oil and salt and lay in a single layer on a baking sheet. Make sure that there is ample space between the pieces of the pumpkin so that it is able to cook evenly. Bake in the preheated oven for 20 minutes. The pumpkin should be soft when done.
Spray a sauté pan with olive oil and add the diced pancetta and red pepper flakes. The amount of red pepper that you use is a personal preference depending on the amount of heat that you want the dish to bring. Sauté the pancetta until brown and crispy on medium heat. Add the roasted pumpkin and about 3/4 cup of water. Simmer this mixture for about two minutes so that the ingredients soak up about 1/2 of the water.
In a large stockpot, boil the orecchiette until al dente. Remove the pasta and mix with the pancetta and pumpkin. Drizzle this mixture with olive oil and sprinkle with approximately 1/2 cup grated parmigiana. After tossing the mixture to evenly combine, sprinkle with more grated parmigiana to taste. The finishing touch of this dish is the roasted green pumpkin seeds sprinkled on top.
Your guests will delight in this comforting dish, showcasing the best flavors of the Italian harvest season.
Best Wine Pairing: Dogajolo Toscano Bianco IGT
