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Rigatoni with Pumpkin, Pancetta & Malt Glaze

Rich, savoury, and subtly sweet, this rigatoni with pumpkin, pancetta, and malt glaze is a show-stopping weeknight pasta that’s both comforting and full of flavour.

Makes :

4

Difficulty:

Medium

Preparation Time: 

15 minutes (+25–30 minutes cook time)

Ingredients

  • 400g rigatoni pasta

  • 200g pancetta, diced

  • 2 tbsp olive oil (optional)*

  • 600g Kent pumpkin, peeled, seeded, and cut into 2cm cubes

  • 2 cloves garlic, minced

  • 2–3 sprigs fresh rosemary, leaves finely chopped (plus extra for garnish)

  • 2 tbsp Saunders’ Malt Extract

  • 1 tbsp balsamic vinegar

  • ½ cup chicken or vegetable stock (plus more if needed)

  • ½ cup grated parmesan, plus extra to serve

  • Salt and pepper, to taste

Method

  1. Bring a large pot of salted water to the boil. Cook pasta according to packet instructions until just cooked. Reserve 1 cup pasta water, then drain.

  2. Heat a large sauté pan over medium heat. Add pancetta and cook for 4–5 minutes until golden and crisp. Remove with a slotted spoon, leaving the fat in the pan.

  3. In the same pan, add cubed pumpkin and cook for 3–4 minutes, stirring to coat in the pancetta fat. Add garlic and cook until fragrant.

  4. Pour in stock, Saunders’ Malt Extract, balsamic vinegar, and half the chopped rosemary. Stir and let simmer for 8–10 minutes, or until the pumpkin is tender and the liquid has reduced to a glossy glaze. 

  5. Return pancetta to the pan. Add the cooked rigatoni and parmesan, tossing to coat everything in the malt glaze. If needed, add a splash of pasta water to loosen.

  6. Garnish with remaining rosemary, extra parmesan, cracked pepper, and a drizzle of olive oil if desired.


Note: Depending on the amount of fat in the pan from the pancetta, olive oil may not be needed. 


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