Rigatoni stuffed with pumpkin in prawn sauce

60 min
4 People
60 min
INGREDIENTS for 4 people

11.5 oz Barilla Rigatoni



14 oz pumpkin

2 oz Parmigiano Reggiano cheese, grated

1.7 oz walnuts

extra virgin olive oil to taste

nutmeg to taste



4 ripe tomatoes

1 can peeled tomatoes or tomato purée

20 medium prawns, cleaned

1 clove garlic

extra virgin olive oil to taste

salt to taste

1 small glass of Grappa

2 tbsp chopped parsley

pepper to taste

sugar to taste

2.5 oz almond slivers


Bring a pot of water to boil, add salt and plunge the Rigatoni and 4 tomatoes. Cook for 7 minutes and stir occasionally, then remove the tomatoes and drain the pasta. Clean and peel the pumpkin, then grate it or dice it. Add the pumpkin in a pan with one tbsp of oil and, if needed, add water. Cover and let cook stirring occasionally, so the pumpkin does not stick to the bottom. Remove the pumpkin and place in a bowl and let cool. When cold, add the grated Parmigiano Reggiano cheese, the chopped walnuts, and grated nutmeg to taste. Cut half of the prawns in pieces. Strain the peeled tomatoes in the vegetable mill. In a pan add one tbsp oil and heat up; when hot, add the garlic clove, crushed. Remove the garlic and add the prawns in pieces. Sauté and flambé with the Grappa, then remove the prawns from the pan. In that same pan, add the tomato purée and cook for about 10 minutes. Remove from the heat, adjust salt and the acidity with a little sugar, if needed, then add the prawns previously cooked. In another pan, sauté the remaining whole prawns in oil; they will be used as decoration. Wash the 4 tomatoes previously cooked, peel and seed, blend with a little salt, strain through the sieve and add the cooking oil used for the whole prawn. Toast the almond slivers in a pan on low heat. Stuff the pasta with the pumpkin, put it in the pan with the sauce and heat at low flame for some minutes.

Set some stuffed Rigatoni on the plate and top with some sauce. Put the fresh tomato sauce over it, decorate with the whole prawn, a parsley sprig, the toasted almonds, a sprinkle of chopped parsley and pepper, a ribbon of oil, then serve.


Fish Sauces Dry Eggs free Semolina Short
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