Penne Rigate con crema di zucca

August 22, 2009


A surprisingly delicious dish which will also work well with fresh pasta such as Fettuccine or Tagliatelle. I never thought that pumpkin would taste so good to me :)


Serves: 4




  • 1 kg pumpkin, diced

  • 4 cloves of garlic, chopped

  • 4 sage leaves

  • 1/4 cup olive oil

  • 1/2 cup dry white wine

  • 1/2 cup cream (or milk)

  • 20g butter

  • 1 dry chili pepper

  • Salt and freshly ground pepper




  • In a large pan or wok, heat the olive oil.

  • Add the chopped garlic, chili pepper and sage leaves (whole), and let simmer until the garlic becomes slightly golden

  • Add the diced pumpkin and simmer for a minute or two, then add the white wine.

  • Add salt to taste, lower the heat and let the pumpkin cook for 20 minutes until it becomes mushy.

  • Meanwhile, cook the pasta. When the pasta is 3 minutes from being ready, add the milk and let the sauce thicken.

  • Stir in the butter, add ground pepper to taste and mix with the pasta.

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