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Baked Pumpkin Pasta with Salami and Pecorino
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 1 h 10 min
- Serving: 4
PRESENTATION
In Central Italy, autumn tables often show off rich, cozy foods, and baked pumpkin pasta is one of the season’s best. Really good stuff. This dish brings together creamy roasted pumpkin with aromatic herbs and garlic, making each bite moist and smooth. I mean, the sweet flavor of pumpkin really shines but doesn’t overpower, thanks to the salty kick from the salami pasta bake. The spice and richness from the salami paste add depth, especially when blended with the pumpkin’s tender texture. It’s reminiscent of classic sausage and pumpkin pastas found in Umbria or Tuscany, but this version has an extra punch from the salami and a simple, elegant twist.
Plus, don’t forget the pecorino pasta recipe touch—the cheese on top gives a sharp, savory finish that Italians love to add to their pasta dishes, especially during the chilly months. And look, in Central Italy, there's a love for mixing seasonal veggies with rich cured meats, and this pumpkin pasta bake proves that simple ingredients can feel special.
The combo of crispy baked edges, golden melted cheese, and cozy flavor makes it perfect for a laid-back dinner with friends or a Sunday lunch where you want to impress. Pecorino isn’t just for looks—it adds a salty, nutty bite that pairs well with the tangy salami and the sweet smoothness of the pumpkin.
These flavors are balanced, so nothing is too heavy or too mild. People really really love how the pasta picks up all that sauce, making each forkful taste like autumn in the Italian countryside. Here's the deal—with this baked pasta with pecorino, you get something pretty simple yet a bit upscale, like the best comfort food with a little more style. It’s one of those fall pasta recipes that gets people talking and fits right in at any table that loves a mix of hearty flavors and easy elegance. And the sauce? Super tasty.
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INGREDIENTS
- Gluten-free mezze penne rigate 11.3 oz (320 g)
- Salami paste 10 oz (280 g)
- Rosemary to taste
- Extra virgin olive oil to taste
- for the pumpkin cream
- Delica pumpkin 2 cups (500 g) - (already cleaned)
- Garlic 2 cloves
- Rosemary 10 tsp (10 g)
- Sage to taste
- Extra virgin olive oil 1 tbsp (15 g)
- Fine salt to taste
- Black pepper to taste
- for the pecorino cream
- Pecorino Romano PDO cheese 3.5 oz (100 g)
- Fresh liquid cream ½ cup (130 g)
Preparation
How to prepare Baked Pumpkin Pasta with Salami and Pecorino
To prepare the baked pumpkin pasta with salami and pecorino, first slice the pumpkin 1 and remove the skin. Place it on a sheet of parchment paper, drizzle with a bit of oil 3, and add the aromatic herbs 4.
Finally, add the garlic 4, salt, and pepper 5. Close the pumpkin in a packet by wrapping it first in parchment paper and then in aluminum foil 6.
Place it in a baking dish 7 and bake in a static oven at 392°F for about 50 minutes. Meanwhile, prepare the salami paste: crumble the salami paste in a non-stick pan, add a bit of oil 8, and let it brown over high heat, crumbling it with a wooden spoon 9.
Continue cooking for 7-8 minutes until it is well browned 10. Now move on to the pecorino cream: in a saucepan, pour the cream and bring it just below boiling, then lower the heat and add the grated pecorino 11. Stir with a whisk until smooth and homogeneous 12. Keep it warm.
When the pumpkin is cooked, open the packet 13 and remove the garlic and herbs 14. Transfer the pulp to a bowl and mash it with a fork until creamy 15.
Bring a pot of salted water to boil and add the gluten-free mezze penne rigate 16. While the pasta cooks, pour the pumpkin cream into the same pan where you cooked the salami paste 17, adding a ladle of cooking water 18.
Stir to make the cream more fluid 19. Drain the pasta al dente and transfer it directly into the pan 20, mixing well to combine all ingredients. The pasta should absorb the sauce and become creamy 21.
Plate the pasta with pumpkin and top with the browned salami paste 22, then add the pecorino cream, distributing it with a squeeze bottle or spoon 23. Garnish with a sprig of fresh rosemary and serve your baked pumpkin pasta with salami and pecorino immediately 34!
Storage
Tip
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