Neapolitan pasta risotto with pumpkin or winter squash (pasta e cocozza)
This risotto-style pasta with pumpkin is a traditional Neapolitan dish known as ‘pasta e cocozza’ in the local dialect. Like many Neapolitan pasta recipes, this pasta risotto is a simple dish made with just a handful of ingredients. It's easy to make and so creamy and delicious! Perfect as a side dish too!
Servings: 4
Calories: 397kcal
Equipment
- Dutch oven or large heavy pan
Ingredients
- 7 oz orzo (risoni) pasta If using other pasta types you may need more
- 1.3 lbs winter squash or pumpkin Peeled, seeded and cut into cubes. I used Delica pumpkin. Butternut, acorn or kabocha work too.
- 2 garlic cloves peeled
- ½ fresh peperoncino (red chili pepper) or red chili flakes
- 3-4 tablespoon extra virgin olive oil.
- 1 handful fresh parsley chopped
- 1-2 cups hot water or vegetable stock as required
- 1.8 oz Parmigiano Reggiano grated or vegetarian cheese
- salt to taste
- freshly ground black pepper. to taste
Instructions
- Peel and seed your pumpkin/squash and cut into cubes. Peel the garlic.
- Sauté the garlic cloves in olive oil, along with the ½ peperoncino (if using), until the garlic has just browned. Remove the garlic (and peperoncino) and add the squash and sauté it for a minute. Then add some chopped parsley and a little hot water or vegetable stock (enough to cover the bottom of the pan).
- Lower the heat and cover the pan. Cook until the pumpkin is quite soft and creamy. If necessary, add a little more liquid.
- Mash the pumpkin a bit but not like a purée, leave some pieces. Season with salt and pepper and peperoncino flakes (if using). Add about a cup of hot water/vegetable stock and the pasta.
- Simmer until the pasta is cooked stirring often. Add more liquid as necessary. You don’t want the sauce to dry out or stick to the bottom of the pan.
- If using, add some grated parmigiano to the pasta and pumpkin. Mix it in and serve immediately with more chopped parsley and cheese.
Notes
Once ready, this risotto style pasta and pumpkin or winter squash should look like a creamy Italian rice risotto if using orzo/risoni pasta. If you use other pasta it still needs to be a bit like a soup.
I used a Delica pumpkin. Butternut, acorn squash or kabocha work really well too.
Italian Parmigiano isn't vegetarian. Vegans should omit the cheese and vegetarians will want to use a vegetarian parmesan.
Nutrition
Calories: 397kcal | Carbohydrates: 56g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 210mg | Potassium: 663mg | Fiber: 5g | Sugar: 5g | Vitamin A: 16127IU | Vitamin C: 33mg | Calcium: 235mg | Iron: 2mg