Pasta with pumpkin and chestnuts is one of the most characteristic dishes of Italian autumn cuisine. This combination combines the sweetness of pumpkin with the rich texture of chestnuts, creating a first course that celebrates the most authentic flavours of the season. The main ingredients marry perfectly, offering a balance of flavours and textures.
The preparation of this autumn first course requires a few basic steps that will be explored in detail. From choosing the rigatoni to creating the perfect pumpkin and chestnut cream, this recipe will guide the reader through each step of preparation. The end result is a pumpkin and chestnut pasta with an enveloping flavour and creamy texture, ideal for cool autumn evenings.
Ingredients and preliminary preparation
To prepare this delicious autumn first course, you need to start with quality ingredients and careful preparation. Ingredients for 4 people include:
- 320g pasta (preferably rigatoni or long pasta)
- 300g pumpkin pulp
- 200g chestnuts
- 3-4 tablespoons of extra virgin olive oil
- 1 clove of garlic
- 1 sprig of rosemary
- Salt and pepper to taste
The preliminary preparation requires special attention to the chestnuts and pumpkin. For the chestnuts, it is necessary to soak them for about 30 minutes, then cook them in boiling water for 40-45 minutes. Once cooked, they should be peeled while still hot and cut into coarse pieces.
As for the pumpkin, it is advisable to use varieties such as Delica or Hokkaido, which are characterised by a firm, floury flesh with a delicate chestnut aftertaste. The pumpkin should be carefully peeled, the seeds and inner filaments removed, then cut into cubes of about 1 centimetre.
It is important to note that for optimal consistency of the final dish, the pumpkin cubes should be cut evenly. This will ensure even cooking and the right creaminess to the pumpkin and chestnut pasta sauce.
Preparing the sauce
The process of preparing the sauce starts with cooking the pumpkin in a pan. The chopped shallot is browned in extra virgin olive oil over medium heat, creating a perfect aromatic base. Once browned, the diced pumpkin is added and sautéed over a high heat for a few minutes.
To achieve the right consistency, it is essential to follow these cooking times:
- First 20 minutes: cook the pumpkin with a pinch of salt and a ladle of vegetable stock
- Last 5 minutes: incorporate the previously boiled chestnuts
The creaminess of the sauce is achieved by blending half of the cooked pumpkin with an immersion blender, while the other half should be left cubed to give the dish texture. It is important that the sauce retains a semi-liquid consistency, which is necessary in order to blend perfectly with the pasta.
For a more intense touch of flavour, a tablespoon of aged Parmesan cheese and a knob of butter can be added. The secret is not to let the sauce dry out too much, always keeping a few ladles of the pasta cooking water available to adjust the density of the sauce.
Cooking and stirring the pasta
The perfect success of a pasta dish depends not only on the quality of the ingredients, but above all on the cooking and stirring technique. To obtain a creamy pasta like in a restaurant, it is essential to follow a few key steps.
In a large pot, bring the water to the boil, respecting the proportion of 1 litre per 100 grams of pasta. Important: salt the water only when it comes to the boil. Cook the pasta for 2-3 minutes less than the time indicated on the package, keeping a few ladles of cooking water.
For perfect stirring of pasta with pumpkin and chestnuts, follow these steps:
- Drain the pasta very al dente
- Transfer it directly into the pan with the pumpkin cream
- Add half a ladle of cooking water
- Turn the heat on low
- Stir continuously with gentle movements
- Add the roughly crumbled chestnuts
The key to success lies in the starch released during cooking, which together with the stored water creates the creaminess characteristic of professional dishes. While stirring, the pasta will continue cooking, blending perfectly with the sauce.
For a final touch, add a drizzle of extra virgin olive oil and a grinding of fresh pepper. The final texture should be creamy and enveloping, with the pasta perfectly al dente and the sauce well distributed.
Serving suggestions and variations
This autumn dish offers numerous possibilities for customisation and presentation. For a crunchy touch, coarsely crumbled walnuts can be added when serving. Those who prefer a more savoury version can opt for variations with:
- Smoked bacon for a hint of smoke
- Speck instead of bacon
- Robiola or feta cheese added at the end of cooking
- Hazelnuts or almonds for the vegetarian version
For the wine pairing, a glass of structured red wine such as Chianti,Amarone, Brunello or Barolo is recommended. Alternatively, wines such as Barbera, Sangiovese or Nero d’Avola go perfectly with the autumnal flavours of the dish.
For an extra touch of colour and flavour, chicory can be added, taking care not to overdo the quantities so as not to cover the delicate flavour of the pumpkin. The dish should be served hot, completed with a sprinkling of freshly chopped parsley and, if desired, some grated Parmesan cheese on the side.
The versatility of this recipe allows it to be adapted to a wide variety of tastes, always maintaining that characteristic autumnal flavour that makes it perfect for cooler evenings.
