Baked Cavatappi with White Wine Pumpkin Cream, Smoked Scamorza and Crispy Sage Crumbs

Name: Baked Cavatappi with White Wine Pumpkin Cream, Smoked Scamorza and Crispy Sage Crumbs
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Italiana
Ingredients: 11.3 oz dried cavatappi pasta; 1 lb peeled pumpkin, cubed; 3 oz shallot; 2 cloves garlic; 1/2 cup dry white wine; 3/4 cup heavy cream; 3/4 cup vegetable broth; 6.3 oz smoked scamorza cheese; 1/2 cup grated Parmesan cheese; 1/2 cup coarse breadcrumbs; 2 tbsp butter; 2 tbsp olive oil; 8 leaves fresh sage; 1/4 tsp nutmeg; 1 tsp salt; 1/2 tsp black pepper

An original Italian-inspired baked pasta featuring cavatappi coated in a silky pumpkin, shallot, and white wine sauce, finished with melty smoked scamorza and a crispy topping of bread, Parmesan, and sage.

25 minPrep

35 minCook

60 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g dried cavatappi pasta (or cellentani)
450 g peeled pumpkin, cubed (puede ser calabaza moscada)
80 g shallot (finely chopped)
2 cloves garlic (chopped)
120 ml dry white wine (for cocinar)
180 ml heavy cream (at room temperature)
180 ml vegetable broth (hot)
180 g smoked scamorza cheese (grated or diced small)
50 g grated Parmesan cheese (divided)
45 g coarse breadcrumbs (preferiblemente estilo panko)
25 g butter (divided)
30 ml olive oil (divided)
8 leaves fresh sage (6 chopped and 2 whole)
1 g nutmeg (freshly grated if possible)
6 g salt (or to taste, divided)
2 g black pepper (freshly ground)

Nutrition facts

per serving

622 kcal

Calories

23 g

Protein

64 g

Carbs

29 g

Fat

5 g

Fiber

59 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairySulfites

Instructions

1
Preheat the oven to 220°F / 105°C to keep the baking dish warm while you prepare the pasta. Bring a large pot of water with part of the salt to a boil as you make the sauce.
2
In a wide skillet or saucepan, heat 1 tablespoon olive oil with half of the butter over medium heat. Add the shallot and cook for 3 minutes until softened. Stir in the garlic and cook 30 seconds more.
3
Add the cubed pumpkin, 60 ml (1/4 cup) of the vegetable broth, a pinch of salt, and black pepper. Cover and cook for 8 to 10 minutes, stirring occasionally, until the pumpkin is tender.
4
Pour in the dry white wine and let it simmer for 2 minutes so it reduces slightly. Add the remaining vegetable broth, heavy cream, and nutmeg. Cook 3 minutes more.
5
Transfer the pumpkin mixture to a blender or blend with an immersion blender until smooth. Return it to the pan and add 20 g (about 1/4 cup) of the grated Parmesan. Adjust with the remaining salt and black pepper if needed.
6
Cook the cavatappi in the boiling water 2 minutes less than the package directions so it stays very al dente. Reserve 120 ml (1/2 cup) of the pasta water and drain the pasta.
7
In a small bowl, combine the coarse breadcrumbs with the remaining 30 g (about 1/4 cup) grated Parmesan, 1 tablespoon olive oil, the 6 chopped sage leaves, and the remaining melted or very soft butter until evenly moistened.
8
Mix the drained pasta with the pumpkin cream and a little reserved pasta water if the sauce needs loosening. Fold in two-thirds of the smoked scamorza and mix well.
9
Transfer the pasta to the warm baking dish. Scatter the remaining smoked scamorza over the top, then cover with the sage breadcrumb mixture.
10
Bake at 425°F / 220°C for 12 to 15 minutes, until the top is golden and the cheese is bubbling around the edges.
11
While it bakes, gently fry the 2 whole sage leaves in a small pan with a few drops of olive oil for 20 to 30 seconds, until crisp. Drain on paper.
12
Let the pasta rest for 5 minutes after baking. Garnish with the crispy sage and serve hot.

Chef tips

For a lighter texture, add the pasta water gradually until the sauce is fluid before baking. Grate the scamorza if you want a more even, gratin-style top.

Substitutions

You can replace smoked scamorza with low-moisture mozzarella or mild provolone. If you prefer not to use white wine, replace it with the same amount of vegetable broth plus 1 teaspoon lemon juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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