Orecchiotte (meaning ‘big ears’ in Italian) is a pasta shape typical of the Puglia region of Southern Italy. They are perfect for stuffing with your favourite ingredients. This recipe is simple and delicious; tender pasta shells filled with sweet roast pumpkin and salty pancetta, surrounded by Sabato ricotta pasta sauce and topped with crispy sage leaves.
Serves 6
600g pumpkin, peeled and cut into 1cm dice
1 Tbsp extra virgin olive oil (EVO)
70g Pedrazzoli pancetta, diced
Salt and freshly ground black pepper
250g La Genuina orecchiotte
1 jar Sabato ricotta pasta sauce
30g Parmigiano Reggiano, grated
Sage leaves
Extra virgin olive oil for frying sage leaves
Preheat oven to 200°C.
In a bowl toss the pumpkin with the oil and season with salt. Place on a baking tray and cook for 20 minutes then toss through the pancetta. Bake for another 10 minutes or until the pumpkin is tender and the pancetta golden. Set aside.
Poach the orecchiotte for 10 minutes in simmering salted water then drain well. Add ½ cup of water to the pasta sauce and place in a large baking dish. Put the orecchiotte on top of the sauce and distribute the pumpkin evenly throughout the pasta shells. Cover with foil and bake for 30 minutes. Remove the foil, add the Parmigiano Reggiano and bake for a further 10 minutes.
Heat EVO and fry the sage leaves until they have darkened (about 30 seconds). Remove and drain on paper towels (they will crisp up). Scatter on top of the pasta and serve.
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