RomanItalian
Paccheri with Baby Octopus, Mushrooms, and Yellow Squash
A beautiful autumnal paccheri dish with baby octopus, cardoncelli mushrooms, and sweet pumpkin, cooked with rosemary and garlic.
- Difficulty
- medium
Ingredients
11 items- PaccheriLarge ridged tube pasta
- Baby OctopusBaby octopus
- PumpkinPumpkin or yellow squash
- Cardoncelli MushroomsCardoncelli mushrooms from Apulia
- AglioneSweet garlic from Val di Chiana
- RosemaryFresh rosemary
- Chili PepperFresh or dried chili pepper
- White WineDry white wine for deglazing
- Olive OilExtra virgin olive oil
- SaltFine sea salt
- Pecorino Romano(optional) — Grated pecorino cheese for garnish (optional)
Method
- Clean the baby octopus: remove the head, eyes, and tooth. Rinse.
- Cut the pumpkin into slices, remove seeds, then dice into cubes.
- Cut the cardoncelli mushrooms into large cubes.
- Blanch the pumpkin cubes in boiling salted water for a short time, then drain.
- In a pan, heat olive oil and sauté the aglione (sweet garlic) and chili pepper. Add the mushrooms and cook until golden and crunchy.
- Add the blanched pumpkin to the mushrooms and mix. Set aside.
- Cook the paccheri pasta in the same water used for the pumpkin, according to package directions (about 14-15 minutes).
- In a separate wok, heat oil with garlic and rosemary. Add the baby octopus and cook briefly. Deglaze with white wine. Season with salt.
- Drain the pasta al dente, reserving some cooking water. Add the pasta to the pan with the baby octopus and mix. Add the sautéed vegetables and some pasta water to create a creamy sauce.
- Garnish with ground rosemary and, optionally, grated pecorino cheese. Serve immediately.