Fried pumpkin and chorizo pasta

Step 1/3

• 1 onion
• 2 cloves garlic
• 200 g Hokkaido pumpkins
• 2 tbsp olive oil
• 150 g chorizo

• cutting board
• knife
• frying pan (with lid)

Dice onion and finely chop garlic. Halve pumpkin, deseed, dice the flesh and set aside. Heat olive oil in a large pan. Peel the casing off chorizo, add to pan and sear it until it's lightly browned. Then remove from pan.

Step 2/3

• 2 tbsp olive oil
• 3 sprigs thyme
• 200 g chicken stock

• cooking spoon

Heat more olive oil in the same pan and add onions. Fry over medium heat until translucent and add garlic and thyme to fry for approx. 1 more min. Then, add pumpkin and chorizo and continue stir-frying for approx. 3 more min. Add broth and simmer with the lid on over low heat until the pumpkin is soft.

Step 3/3

• 250 g orecchiette
• 50 g Parmesan cheese
• salt
• pepper

• pot
• colander

Meanwhile, cook pasta according to package instructions but drain approx. 2 min. before it’s al dente, reserving some pasta water aside. Add drained pasta and pasta water to the pan of other ingredients and bring to a boil. Add salt and pepper and let it boil and stir for approx. 2 min. until you have a creamy consistency. Finally stir in grated Parmesan right before serving. Garnish with fresh thyme leaves and more Parmesan to taste.

Enjoy your meal!