It can be a struggle to think of new ways to cook things, and every year I end up making pumpkin soup when I buy the obligatory pumpkins around halloween.
This recipe is something a bit different, and it was really, unexpectedly delicious. Pumpkins can be a hassle to prepare, but it is worth it in the end for this meal. The sweetness of the pumpkin goes beautifully with the savoury pancetta and rosemary.
I use pennoni pasta (like penne but larger) which caught the little nuggets of pumpkin and pancetta really well, but large shell shaped pasta would work well too.
Pumpkin, Pancetta and Rosemary Pennoni
500g fresh pennoni pasta
150g cubed pancetta
The flesh of 1 small pumpkin, cut into 1cm cubes
1 small glass madeira
1 small sprig rosemary
150ml double cream
Goats cheese, to serve
1. Bring a large pan of salted water to the boil. Cook the pennoni according to packet instructions. Drain and leave to one side.
2. Meanwhile, in a large saute pan, fry the pancetta cubes over a medium heat. When they are starting to brown, add the pumpkin and onions. Cook for 5 minutes, stirring often.
3. Tip in the madeira, boil down and then add the same amount again of water. Stir in the rosemary leaves. Simmer for 5 minutes, then stir in the double cream and bring back to a simmer. Season with a little salt and plenty of black pepper.
4. Pour the sauce over the pasta and stir. To serve, crumble a little goats cheese over each dish.