Preparation
- Pennette Rigate (ridged penne pasta): 320g (11.3 oz)
- Pumpkin: 500g (17.6 oz)
- Black Kale (Cavolo Nero): 200g (7 oz)
- Gorgonzola cheese: 100g (3.5 oz)
- Extra Virgin Olive Oil: 30g (2 tablespoons)
- Fine salt to taste
For the spicy chestnuts:
- Chestnuts: 350g (12.3 oz)
- Extra Virgin Olive Oil: 15g (1 tablespoon)
- Dried chili pepper: 1
- Fine salt: a pinch
Start by preparing the chestnuts: place them in plenty of unsalted cold water and bring to a boil. Cook for 20-25 minutes from the moment the water starts boiling. Once cooked, drain them and let them cool slightly before peeling. Cut each chestnut into 3-4 pieces.
Prepare a spicy seasoning by chopping the dried chili pepper and heating it in a large pan with olive oil. As soon as the oil starts sizzling, add the chopped chestnuts and let them brown over high heat for a few minutes until golden. Season with salt and set aside.
For the vegetables, prepare 300g of pumpkin flesh cut into small cubes. Then prepare the black kale: after washing it thoroughly, remove the tough stems and finely slice the leaves.
In a large pot, flavor the oil with roughly chopped garlic cloves (which you can easily remove later).
First add the black kale, and after about a minute add the diced pumpkin. Pour in a ladle of water and cook for about 15 minutes, stirring frequently. Season with salt towards the end of cooking.
Meanwhile, cook the pasta in plenty of salted boiling water. When the vegetables are ready, remove the garlic and incorporate the gorgonzola, stirring until it melts completely. Drain the pasta while still al dente and add it to the pan with the vegetables and gorgonzola.
Finally, add the spicy roasted chestnuts, mix all ingredients well, and serve immediately this delicious pasta dish with autumn flavors.
