Ingredients
- 1 pound orrechiette pasta
- 3 pound pumpkins (hubbard, fariytale, kuri are best)
- 2 pound butter
- 4 ounce brown sugar
- 2 sprig rosemary
- 2 tablespoon grated nutmeg
- 8 ounce grated parmigiano cheese
- 4 ounce extra virgin olive oil
- 5 ounce amoretti cookies
- 3 ounce garlic
- 3 ounce red onion
- 8 ounce chicken broth
Preparation
Baking Directions:
Split the pumpkins in half and season with about half of the butter, nutmeg, salt, pepper and brown sugar.
Bake in a 350 degree oven until tender.
Scrape the flesh from the pumpkins, cool and reserve.
When cool, roughly chop the pumpkin.
Crush the amoretti cookies to crumb size.
Finely chop the red onion and garlic.
Strip all of the rosemary leaves from their branches.
Cut the butter into large cubes.
Fill a large sauce pot with generously salted water and bring to a boil.
Add the pasta and cook until just al dente.
In a medium sauce pot add about 10 oz of butter and cook over a medium flame until the butter turns a golden nutty brown.
Add the rosemary leaves and 1 oz of new butter and reserve.
While the pasta is cooking, heat up a large sauté pan and add the garlic and onions and about 4 oz of butter.
Without adding color, sweat the vegetables until they are soft.
Add the chicken broth, 4 oz of butter and the chopped pumpkin and cook until it has a sauce-like consistency.
When the pasta is cooked, add it to the pan with the pumpkin and season it with parmigiano cheese and olive oil.
Spoon the rosemary brown butter over top and sprinkle with amoretti crumbs.
