Riccia Pasta with Nduja & Pumpkin
Traditionally made in Abruzzo, these long, flat ribbons of pasta have ruffled edges. Just add the pumpkin cooked in nduja and Cabernet Sauvignon vinegar, along with olives, crispy pancetta, garlic and onions and you have created a flavour sensation on a plate.
1 ½ cups pumpkin (cubed)
6 Tbsp Callipo nduja
3 Tbsp Forvm Cabernet Sauvignon vinegar
Extra virgin olive oil
4 Tbsp Salvagno pitted olives
500g Rustichella riccia pasta
80g Martinez or Pedrazzoli pancetta (cubed)
1 medium onion or 3 shallots, diced
3 – 4 cloves garlic, finely chopped
Fresh parsley, chopped (optional)
Añana salt & pepper
100g Pecorino Romano or Parmigiano-Reggiano cheese, grated (optional)
Preheat oven to 190°C bake.
Coat the cubed pumpkin in 2 Tbsp of nduja and 1 Tbsp Cabernet Sauvignon vinegar. Scatter on a baking tray, add the olives and season. Drizzle with extra virgin olive oil and roast for 15 to 20 minutes, or until the pumpkin is cooked.
Meanwhile, bring a large pot of salted water to the boil. Cook the pasta until al dente. Once cooked, drain and reserve a few Tbsp of the cooking water for loosening the sauce.
While pasta is cooking, heat some extra virgin olive oil in a saucepan and fry the pancetta until crispy. Add the diced onion or shallot and garlic to the pan, season and gently sauté until soft.
Add the remaining 2 Tbsp of Cabernet Sauvignon vinegar. Once vinegar has reduced, stir in the remaining 4 Tbsp of nduja, adding a little of the reserved pasta cooking water (1 – 3 Tbsp) to form a sauce.
Add drained pasta, pumpkin and olives and parsley to the pan and stir gently to combine. Check the seasoning and serve scattered with grated cheese (optional).