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  • Pasta con Salsa di Zucca
    Recipe contributed by Joseph Spano
    • 1 pound pumpkin
    • 1 or 2 cloves of garlic minced
    • 3 ½ ounces smoked pancetta (or bacon)
    • Few drops of Traditional Balsamic Vinegar of Modena, aged 12 years
    • 2 ounces Parmigiano Reggiano cheese
    • ½ onion chopped small
    • Parsley (good amount chopped not too small)
    • 1 ½ tablespoons extra virgin olive oil
    • Rosemary to taste (be careful not to add too much)
    • ¾ pound penne rigate (I prefer Gnocchi patata)
    Peel and remove the seeds from the pumpkin. Cut ½ of Pumpkin into cubes of about 0.5 inch each side. Place the rest of the pumpkin (not cubed just cut), the onion, and a little salt in a pan and cover with water until it boils. When the vegetable is cooked, whip until you obtain a cream. First cut the smoked bacon into very small pieces of about 0.2 inch in length and then cut in Julienne style. Put a pan on medium heat, add a drop of oil and fry the smoked bacon until lightly crisp. Remove the smoked bacon or pancetta affumicata from the pan; keep drippings in pan, add the cubed pumpkin and cook, you may add some olive oil as well as salt and pepper to taste. Add parsley, garlic, rosemary, the bacon, Balsamic and a touch of wine (this is an Italian recipe) to the pumpkin and after 2 minutes of cooking, add the pumpkin cream. Sauce will be thick. While preparing sauce, in plenty of salted boiling water cook the pasta, drain leaving a small amount of pasta liquid and add with the previously prepared sauce. In a beautiful serving bowl pour the entire entrée and add the Parmesan grated, don't be stingy! Mix into pasta, drizzle with EVOO top with a bit more formaggio, parsley and red pepper seeds. Serves 4 people.

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