Ingredients

The following ingredients have 5 Servings
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 3 cloves garlic
  • crushed or chopped 
  • 1 tablespoon fresh thyme
  • finely chopped 
  • 1-1 ½ pounds pumpkin or squash
  • peeled and diced into ½ inch pieces
  • About ⅛ teaspoon freshly grated nutmeg 
  • 1 cup chicken brodo
  • bone broth or stock
  • ¼ to ⅓ cup 'nduja or Italian hot salami paste (Rach likes La Quercia or Tempesta)
  • About ½ cup heavy cream
  • Salt
  • 1 pound rigatoni
  • 1 cup grated Pecorino or Parmigiano-Reggiano cheese  
  • Chopped parsley
  • to serve
  • 1 cup toasted pumpkin seeds or chopped toasted walnuts

Instruction

  • Place a large pot of water on to boil, 5 to 6 quarts
  • Place a cast iron enamel or other sturdy pot on stove over medium to medium-high heat
  •  Add EVOO, 3 turns of the pan
  • Add the garlic, thyme, pumpkin, nutmeg and brodo, partially cover and cook 15 minutes to soften, then remove and reserve ⅓ of the pumpkin
  •  Use an immersion blender or processor to puree the pumpkin in the pan
  •         Place 'nduja in bowl and add 1 cup of boiling water and whisk to combine and melt the paste
  • Add to pumpkin puree
  •  Reduce a minute or 2 and add cream, then turn heat to low, simmer
  • Salt the water and cook pasta 1 minute less than package directions
  •  Reserve ¾ cup water
  •  Drain pasta and add to sauce, toss 1 minute, then add cheese
  •  Add water if pasta gets too tight
  •  Top the pasta with reserved squash and the parsley and seeds or nuts