This recipe features flavors from Parma, Italy. Pumpkin is a traditional filling for ravioli and other other pasta dishes. Here it is cooked in cubes and spiced with red pepper flakes to make it arrabiata (angry).

Ingredients

• 1 small fresh pumpkin
• 3 Tbs butter
• 1 Tbs extra-virgin olive oil
• 1 tsp red pepper flakes
• ½ tsp sea salt
• 6 thin slices Prosciutto di Parma
• 3 cups marinara sauce (or 1 jar marinara sauce)
• 1 pound rigatoni pasta, cooked al dente
• Reggiano Parmigiano cheese

Directions

1. Cut the pumpkin in half and scoop out the seeds and strings. Cut the pumpkin into wedges. Cut the peel off the pumpkin wedges. Cut the pumpkin into 1 x 1 inch size pieces. Set aside 2 cups of pumpkin pieces.
2. Melt the butter in a large frying pan over medium heat.
3. Add the pumpkin to the frying pan and cook over medium-high heat until the pumpkin is golden on all sides. The pumpkin is done when it can be easily pierced with a knife.
4. Lower the heat to low. Drizzle the olive oil over the pumpkin. Sprinkle the red pepper flakes and salt over the pumpkin and stir well.
5. Pour the marinara sauce over the pumpkin and stir well. Raise the heat to medium-low and allow to heat through, do not allow it to boil.
6. Cut the Prosciutto di Parma into ¼ inch strips. Add the Prosciutto di Parma to the pasta sauce and stir well.
7. Place the pasta in a serving bowl.
8. Add the pumpkin and marinara sauce to the pasta and stir well.
9. Serve immediately with freshly grated Reggiano Parmigiano cheese.

Note: Americans don't generally associate pumpkin with Italian cooking. There are many great Italian recipes. During a trip to Carpi I ordered pumpkin filled ravioli. My waiter wanted to be certain that we were in fact talking PUMPKIN. I assured him that I understood and enjoyed a squash that is tasty and healthy.