Creamy Pumpkin Cavatelli - Passion Is Cooking

Creamy Pumpkin Cavatelli

Creamy Pumpkin Cavatelli

Creamy Pumpkin Cavatelli

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Course: Appetizer, Pasta, Piatti
Cuisine: Italian, Lombardia
Keyword: amaretti, cavateilli, gorgonzola, pasta, pasta sauce, pumpkins, zucca
Servings: 8 people

Ingredients

  • 800 grams cavatelli di gragniano
  • 700 grams pumpkins, peeled and diced
  • 3 bunches fresh rosemary
  • 100 grams extra virgin olive oil
  • 60 grams white onions, finely diced
  • Powdered cinnamon a pinch
  • 1 litre vegetable broth 
  • 100 grams amaretti (biscotti)
  • 150 grams gorgonzola
  • 30 grams fresh parsley, lightly torn by hand

Instructions

  • In a medium wide skillet, add some extra virgin olive oil and the finely diced onions and sweat until translucent.
  • Add the fresh rosemary finely chopped to the onions in order to start flavoring the onions. Add the diced pumpkin and cook for approximately 3 to 4 minutes at low temperature in order to allow the pumpkin to absorb all the flavor, and making sure no color has developed and not caramelized.
  • Add 2 ladle of hot vegetable broth and slowly cook until the pumpkin is tender.
  • Season lightly with salt and pepper.
  • When the pumpkin is cooked blend the mixture to a hand blender in order to obtain a smooth and silky consistency. Add the cinnamon and adjust for seasoning.
  • Bring a pot of water to a boil, add salt as soon as it come to a boil. Add the cavatelli and cook until al dente.
  • Drain the cavatelli, keep some of the cooking water aside .
  • Toss the cavatelli with the warm puree of pumpkin in a wide sauté a medium low heat, add the gorgonzola crumbled (Keep ½ teaspoon for finish garnish) and the crumbled amaretti  ( keep ½ teaspoon for finish garnish) mix everything in order to obtain a smooth and creamy consistency, if is to dry add some of the cooking pasta water.
  • Garnish with remaining amaretti and gorgonzola and the fresh parsley tear by hand. 
  • Buon Appetito.

Notes

Chef Notes: This is one of my favorite pasta dishes that brings north and south of Italy together. Creamy pumpkin gorgonzola and amaretti from the northern region of Lombardia mixed into a firm gummy al dente Cavatelli from the Abruzzi or Campania region.
Wine Pairing: Lambrusco
Juice Pairing: Mint of Cucumber
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