Recipe

Orecchiette with pumpkin

Apr 14, 2014 7:36am
  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Photography by Brett Stevens. Styling by Michele Cranston.

Ingredients

Orecchiette with pumpkin
  • 600 gram butternut pumpkin, cut into 1cm cubes
  • 1/4 cup (60 millilitres) extra-virgin olive oil
  • 250 gram cherry tomatoes
  • 250 gram thinly sliced round pancetta
  • 500 gram orecchiette pasta
  • 18 fresh sage leaves
  • finely grated pecorino cheese, to serve

Method

Orecchiette with pumpkin
  • 1
    Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
  • 2
    Combine pumpkin, half the oil and cherry tomatoes on prepared tray; season. Drape the pancetta slices over top. Place in oven and bake 20 minutes or until pumpkin is tender, tomatoes have burst and pancetta is crispy.
  • 3
    Meanwhile, bring a large pot of well-salted water to a rapid boil. Add pasta and cook until al dente. Drain, reserving 1/2 cup (125 millilitres) of the cooking water.
  • 4
    Heat remaining oil in medium frypan; cook sage leaves until crisp.
  • 5
    Tear pancetta into strips. Toss pasta with pumpkin mixture, pancetta and a splash of the reserved cooking water. Serve topped with pecorino and sage leaves.

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