Rigatoni Pasta Gone Pumpkin And Speck


Pumpkin is often used to make a normal sauce for pasta in Italy, and here it is sauted with speck, or dry-cured ham thats similar to prosciutto, and shallots. Rather than straightforwardly tossing this fusion when the cooked and drained pasta, the pasta is finished in the pan, which allows the dish to come together. Adding a bit of the pasta cooking water as a consequence allows the mixture to evenly coat the pasta.

The ingredient of Rigatoni Pasta Gone Pumpkin And Speck

  • 1 tablespoon butter
  • 1 shallot peeled and diced
  • 13 16 cup pumpkin peeled seeded and diced
  • ham
  • 5 1 4 ounces speck
  • 3 4 cup creme fraiche
  • 1 2 glass white wine
  • 3 4 pound rigatoni mezzi or same thesame pasta
  • parmesan cheese grated

The Instruction of rigatoni pasta gone pumpkin and speck

  • in a pan melt the butter on medium heat add the shallot and saute for a few minutes
  • add the pumpkin and speck and cook until brown for 5 minutes
  • add the wine and cook until completely evaporated
  • cook the pasta in salted boiling water until al dente about 8 to 10 minutes drain the pasta reserving a small amount of the pasta water
  • add the pasta to the pan along with the creme fraiche
  • continue cooking until the pumpkin is soft adding a little of the salted pasta water if necessary
  • serve with parmesan cheese

Nutritions of Rigatoni Pasta Gone Pumpkin And Speck

@type: nutritioninformation
@type: 300 calories
@type: 33 grams
@type: 65 milligrams
@type: 13 grams
@type: 1 grams
@type: 10 grams
@type: 7 grams
@type: 280 milligrams
@type: 2 grams

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