Penne Pasta with Pumpkin, Pancetta and Balsamic By Robbie Taffuri

Penne is a versatile pasta for many applications because of its practical design. It is traditionally cooked al dente and served with pasta sauces such as pesto, marinara, or arrabbiata. The hollow center and ridges allow it to hold sauce, while the angular ends act as scoops. Penne is a popular ingredient in pasta salads.

 Serves 4 | Prep Time: 20 min | Cooking Time: 1h 30min | Medium

500g Pastificio Venturino Penne Zite 
400g Japanese Pumpkin (peeled)
300g Smoked Pancetta
Labbate Extra Virgin Olive Oil
1 sprig of Fresh Rosemary
1 Onion
Dash of White Wine, 
100g grated Parmigiano Reggiano (Parmesan)
Mussini Balsamico Riserva 8 Travasi

1. Oven roast half of the peeled pumpkin (200g), chopped onion and a glass of water in a casserole dish for 40 minutes.
2. Remove pumpkin and blend until a creamy consistency.
3. Dice remanding pumpkin and pancetta, ensuring pieces are roughly the same size.
4. Toss the pumpkin in a pan with a bit of olive oil and rosemary.
5. In a separate fry pan cook the pancetta for 5 minutes in some olive oil.
6. Cook Penne Pasta as per packet instructions or until al dente.
7. In a separate bowl add drained pasta, pancetta, diced pumpkin and Parmigiano Reggiano. Toss to mix through. 

To Plate Dish:

Serve pasta on a plate and top with pumpkin puree, a drizzle of 8yr balsamic vinegar, olive oil and some grated Parmigiano Reggiano

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October 23, 2014 by Il Providore (Main Login)
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