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Penne rigate with pumpkin and pancetta sauce

RECIPE PREPARED WITH LA CASA DEL GRANO PENNE RIGATE

PREPARATION

25

MIN

COOKING

9

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Peel the pumpkin and remove the seeds, then cut it into cubes
  2. Clean the onion and slice it finely
  3. Place both the vegetables in a saucepan with a few tablespoons of evo oil and stew them over moderate heat with the lid on for ten minutes
  4. Remove two tablespoons of chopped pumpkin and set them aside
  5. Season the remaining chopped pumpkin with salt and pepper, sprinkle with white wine and continue cooking, without the lid, until the liquid part has evaporated, keeping the heat high
  6. Blend the pumpkin when cooked and add a drizzle of olive oil if necessary
  7. In another pan, cook the bacon over medium heat to render the fat and make it crispy
  8. Cook the La Casa del Grano Penne rigate in a generous amount of salted water for 9 minutes
  9. When cooked, drain the pasta and mix it in with the bacon, pumpkin sauce, two tablespoons of chopped pumpkin, toasted rosemary and serve on a plate

Ingredients

  • 320 g La Casa del Grano “Penne rigate”
  • 500 g buttercup squash
  • 25 ml white wine
  • 100 g bacon
  • 1 white onion
  • Evo oil, q.s.
  • Toasted rosemary, q.s.
  • Salt and pepper, q.s.

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