Creamy Pumpkin Limoncello Pici with Sautéed Chicory and Savory Amaretti Crumble

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 20 minutes, until tender and lightly caramelized at the edges.

2. 2

   While the pumpkin roasts, melt 1 tablespoon butter in a small skillet over medium heat. Add the crushed amaretti, half of the sage, and a pinch of black pepper. Cook for 2 to 3 minutes, stirring, until a golden crisp crumble forms. Set aside.

3. 3

   Bring a large pot of water to a boil with the remaining salt. Cook the pici until al dente according to the package directions. Before draining, reserve 180 ml / 3/4 cup of the pasta cooking water.

4. 4

   In a wide skillet, heat the remaining tablespoon of olive oil over medium heat. Add the shallot and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds more.

5. 5

   Add the chicory to the skillet with the shallot and garlic. Sauté for 3 to 4 minutes until wilted but still slightly textured. Transfer the chicory to a plate and reserve.

6. 6

   Transfer the roasted pumpkin to a blender or food processor. Add the mascarpone, 30 ml / 2 tbsp limoncello, lemon zest, nutmeg, and 60 ml / 1/4 cup of the pasta water. Blend until completely smooth.

7. 7

   Pour the pumpkin sauce into the same wide skillet and warm it over low heat. Add the remaining butter, the remaining sage, and 30 g / 1 oz of the grated Parmesan. Stir until the sauce is glossy and smooth.

8. 8

   Add the drained pici to the skillet with the sauce. Add the reserved chicory and the remaining limoncello. Toss well, adding the rest of the reserved pasta water little by little until the pasta is evenly coated in a creamy sauce.

9. 9

   Serve immediately with the remaining Parmesan, the savory amaretti crumble, and more black pepper to taste.