Tagliatelle with Pumpkin: An Autumn Recipe
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Serves:
4
Time:
15 minutes
Difficulty:
Easy
Suitable for:
First Course
Inside the recipe
Tagliatelle with Pumpkin: An Autumn Recipe
In the kitchen: Renza Nardi
Tagliatelle with pumpkin is a classic autumn dish that combines the delicacy of fresh pasta with the sweetness of yellow pumpkin. Perfect for a family dinner or lunch with friends, these tagliatelle are a primo piatto (first course) that celebrates the flavors and colors of the autumn season. The preparation is simple and requires few ingredients, but the final result is surprisingly tasty and satisfying.
The key to making excellent tagliatelle with pumpkin lies in choosing the right ingredients: the pumpkin must be ripe and sweet, while the fresh pasta must have a soft but not too thin texture. To complete the dish, crispy sage leaves and Capocollo are often added to provide an extra touch of flavor. The combination of the pumpkin’s creaminess and the sage’s fragrance creates a perfect balance that will delight anyone’s palate.
This recipe stands out not only for its authentic flavors but also for its versatility. Variations may include using fettuccine or tagliolini instead of the classic tagliatelle, or adding walnuts or pecorino cheese to further enrich the dish. Furthermore, tagliatelle with pumpkin pairs perfectly with a glass of dry white wine that enhances its aromatic nuances.
Let’s put on the apron… let’s begin!
Ingredients
- 250 gr. of Tagliattelle
- 250 gr. of Yellow Pumpkin
- 150 gr. of Capocollo
- 1 bunch of Sage
- Extra Virgin Olive Oil
- Salt and Pepper
How to prepare
Step 1
In a large pan, which will later hold the pasta, pour a drizzle of oil, cut the capocollo into small pieces and let it brown along with the sage leaves. Once they are nice and crispy, set them aside in another container.
Step 2
In the same pan (we don’t want to dirty too many!), add the cleaned and cubed pumpkin. Add a little more oil if necessary, salt, incorporate some crumbled sage leaves, and let it stew slowly. Once well cooked, mash it with a fork.
Step 3
Meanwhile, bring the water for the pasta to a boil, salt it, add the tagliatelle, and drain them al dente, reserving a little of the pasta cooking water. Pour the tagliatelle into the pumpkin pan and let the flavors meld. At this point, if needed, add a little water. Once well combined, pour in the Capocollo and sage. Stir everything one last time and serve.
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