rigatoni my way
Added by madamada | Mon 15 Mar 2010 @ 15:14
starting from a piece of speck I bought, which could not be sliced in the affettatrice anymore, I built up this simple colorful sauce ........... and it tasted also wonderful
two thick rings of your last winter pumpkin
cubed speck di Sauris
ev olive oil
green fresh herbs you like the day you do it
Put the garlic and oil into a shallow wide aluminium pan together with a tiny bit of peperoncino with some seeds, add the diced speck and let it go while you cut into pieces the pumpkin and wait for the pasta water to boil.
While your pumpkin simmers until tender but not too soft you have all the time to go and look for herbs. I took rosemary, thyme fresh cropped and used some parsley I had in the fridge, adding it at the very last moment before the pasta.
I cooked rigatoni today. that was a tasty warming cheerful pasta
I can recommend you, waiting for spring to come