Penne with Prosciutto Crudo, Pumpkin, and Scamorza

Penne with prosciutto crudo, pumpkin, and scamorza is an autumnal dish that combines the sweetness of pumpkin with the bold flavor of prosciutto crudo and the creaminess of scamorza. Here is the recipe to make this delicious first course.

Ingredients

• 400 g penne rigate
• 300 g pumpkin, already cleaned
• 100 g sliced prosciutto crudo
• 200 g smoked scamorza
• 1 garlic clove
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Fresh chopped parsley (optional)
• Grated Parmigiano (for serving)

Preparation

1. Start by cutting the pumpkin into 1-2 cm cubes. Sauté a garlic clove in a pan with extra virgin olive oil and, once golden, remove it and add the pumpkin. Let the pumpkin cook over medium heat, stirring occasionally, until it becomes soft but not falling apart, about 15 minutes. Season with salt and pepper.

2. Meanwhile, bring a pot of salted water to a boil and cook the penne according to the package instructions. While the pasta cooks, cut the smoked scamorza into cubes and the prosciutto crudo into strips.

3. When the pumpkin is cooked, add the sliced prosciutto crudo to the pan with the pumpkin and let it flavor for a few minutes.

4. Drain the pasta al dente and transfer it to the pan with the pumpkin and prosciutto. Add the scamorza cubes and stir well over low heat to let the scamorza melt slightly.

5. If needed, add a little cooking water to make everything creamier. Serve the penne hot, garnished with fresh chopped parsley to taste and a sprinkle of grated Parmigiano.

Curiosities

Pumpkin stars in many autumn and winter recipes and, thanks to its versatility, pairs beautifully with both delicate ingredients and bolder flavors like prosciutto crudo. Smoked scamorza adds a rustic, enveloping touch that completes the dish.