Orecchiette with pumpkin and Mortadella

Orecchiette, from the Italian words “orecchio” (ear) and “etto” (small), is an ear-shaped pasta coming from Puglia, a beautiful southern region of Italy. 

Medium level difficulty

Ingredients for 2:

  • 1/6 pkg Orecchiette
  • 6 slices Mortadella Vitale
  • 7 oz Pumpkin
  • 1 Shallot
  • Olive oil
  • Salt and pepper
  • Parmesan

Mince the shallot and brown it in a pan with olive oil.  Clean the pumpkin from its seeds and peel, cut it in small pieces, add a pinch of salt and pepper and cook it in the pan with the shallot.

In the meantime boil orecchiette in salted water following the packet instruction and after the necessary time drain.

Sauté all the ingredients together in the pan adding chopped mortadella and complete with a sprinkle of parmesan.