Rigatoni Pasta With Pumpkin And Speck

1. 1

   In a pan, melt the butter on medium heat. Add the shallot and saute for a few minutes.

2. 2

   Add the pumpkin and speck and cook until brown for 5 minutes.

3. 3

   Add the wine and cook until completely evaporated.

4. 4

   Cook the pasta in salted boiling water until al dente, about 8 to 10 minutes. Drain the pasta, reserving a small amount of the pasta water.

5. 5

   Add the pasta to the pan along with the creme fraiche.

6. 6

   Continue cooking until the pumpkin is soft, adding a little of the salted pasta water, if necessary.

7. 7

   Serve with Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.