Casarecce Pasta with Pumpkin and Smoked Scamorza
Casarecce Pasta with Pumpkin and Smoked Scamorza is a flavorful and comforting Italian dish that combines the unique shapes of Casarecce pasta with a rich and creamy pumpkin sauce. The pumpkin provides a sweet and earthy base, which is perfectly complemented by the smoky and slightly tangy flavor of Scamorza, a type of Italian cheese. The dish is often enhanced with aromatic herbs like sage or rosemary, garlic, and sometimes a touch of nutmeg to bring out the warmth of the pumpkin. The melted Scamorza adds a delightful creaminess and a hint of smokiness that elevates the overall flavor. This pasta dish is ideal for autumn meals, offering a satisfying and hearty option that's both rustic and refined.
Ingredients
- 17.6 oz Casarecce Pasta or other pasta
- 28.2 oz Pumpkin
- 4 Bay Leaves
- 8.8 oz Smoked Scamorza Cheese
- 6.8 fl oz Olive Oil
- Salt
- Pepper
Instructions
- Preheat the oven to 180°C (th.6).
- Peel and deseed the pumpkin, then cut it into small cubes. Spread the cubes on a baking sheet lined with parchment paper. Drizzle with olive oil, salt, and pepper. Add the bay leaves and mix well. Roast in the oven for 30 to 40 minutes, until well roasted.
- Cook the pasta in a pot of boiling salted water, following the package instructions for al dente. Drain and drizzle with olive oil, mixing well.
- Combine the pasta and roasted pumpkin in a large ovenproof dish. Cut the scamorza into pieces and sprinkle over the top, along with the bay leaves.
- Bake for 15 to 20 minutes, until everything is nicely gratinated.
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