Creamy Pumpkin Pasta Recipe with Hazelnuts

Justin Chapple’s rich, earthy dish featuring canned pumpkin puree was inspired by stovetop mac and cheese. The hazelnut and chive garnishes lend an elegant touch to this hearty pasta. 

What is orecchiette pasta?

Orecchiette is a classic Italian pasta shape that originated in the Puglia region of southern Italy. Its name, which translates to “little ears,” comes from the pasta’s ear-like, concave shape that measures about 3/4-inch across. Orecchiette’s ridged surface and hollow center help it hold onto sauces like this velvety pumpkin. If you can’t find it, farfalle is a good option.

How much salt goes in pasta water?

To cook the pound of dry orecchiette here, we recommend four quarts of water and one to two tablespoons of kosher or fine sea salt. Since most pasta dough does not contain salt, this is a prime opportunity to season the noodles from within. The salt also slows the swelling of the starch as it hits the hot water, resulting in a less sticky pasta.

Notes from the Food & Wine Test Kitchen

• Hazelnut skins are edible but bitter, so removing them is a smart move. Don’t worry if some stubborn patches won’t come off; once chopped and sprinkled on the pasta, a small amount of skin won’t be perceptible.
• Follow the pasta package’s instructions for cooking al dente, leaning slightly toward under-done since the pasta will continue to cook in the heated sauce.
• Once the sauce is in the pasta pot, warm over moderately low heat; tossing with pasta and water should finish the cooking without breaking or curdling the creamy mascarpone.