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Orecchiotte with Pumpkin and Pancetta

Orecchiotte with Pumpkin and Pancetta

Orecchiotte with Pumpkin & Pancetta

Serves 6

600g pumpkin, peeled and cut into 1cm dice
1 Tbsp extra virgin olive oil (EVO), plus extra
Sea salt
70g smoked pancetta , diced
250g La Genuina orecchiotte  
1 jar Sabato pasta sauce with ricotta forte
30g Parmigiano Reggiano grated
12 sage leaves


Preheat oven to 200°C.

In a bowl toss the pumpkin with the oil and season with salt. Place on a baking tray and cook for 20 minutes then toss through the pancetta. Bake for another 10 minutes or until the pumpkin is tender and the pancetta golden. Set aside.

Gently poach the orecchiotte for 10 minutes in simmering salted water then drain well, reserving half a cup of pasta water. Add the reserved pasta water to the pasta sauce and place in a large baking dish. Put the orecchiotte on top of the sauce and fill each shell with the pumpkin mix. Cover with foil and bake for 30 minutes. Remove the foil, add the Parmigiano Reggiano and bake for a further 10 minutes.

Heat EVO and fry the sage leaves until they have darkened (about 30 seconds). Remove and drain on paper towels - they will crisp up. Scatter on top of the pasta and serve.

 

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Sabato


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