Starting now, we’re going to show you how you can achieve great taste with a select ingredient each month. This content was created in partnership with Food52.
Baked pasta isn’t all ziti and red sauce and pasta parties. This version, made earthy from pumpkin and savory from pancetta, demands respect. Place it in the center of your table (it won’t settle for less), pour the wine, and watch it disappear.
Drawing inspiration from classic baked pastas, this recipe is no less comforting than its predecessors, and it’s no less straightforward: It’s just as much at home at a last-minute gathering as it is at a lazy Sunday dinner. Grab a box of pasta and the nearest pumpkin — here’s how to make your new favorite pasta:
Roast a pumpkin until caramelized and tender throughout. (Is your market fresh out? Use butternut in a pinch.) Par-cook the pasta, and then onto the sauce: Blend roasted pumpkin and cream, and then stir together with cheese, herbs, and pancetta. Taste test. Add a pinch of salt if needed. Taste again. Fold the pasta with the warmed sauce, pile it into a casserole dish, and bake until the top turns crispy and your whole kitchen smells like fall.
Live.Love.Lux Tip: With the convection technology in Electrolux ranges and wall ovens, you can count on a consistent roast while you then turn your attention to crisping the pancetta.