Paccheri with Baby Octopus, Mushrooms and Yellow Pumpkin

Method

1. Clean the baby octopus: remove the head, eyes, and beak. Rinse well.
2. Cut the pumpkin into slices, remove the seeds, and dice into small cubes.
3. Blanch the pumpkin cubes in boiling salted water for a couple of minutes, then drain.
4. Dice the cardoncelli mushrooms into large cubes.
5. In a pan, heat plenty of olive oil and sauté a clove of garlic (or aglione) and a pinch of chili pepper.
6. Add the mushrooms and cook until golden and crunchy.
7. Add the blanched pumpkin and stir to combine. Set aside.
8. In the same water used for the pumpkin, cook the paccheri pasta according to package directions (14-15 minutes), reserving some pasta water.
9. In another pan, heat olive oil with a sprig of rosemary and a clove of garlic.
10. Add the cleaned baby octopus and cook for a few minutes.
11. Add a splash of white wine and let it evaporate. Season with a little salt.
12. When the pasta is al dente, transfer it to the pan with the octopus. Add a ladle of pasta water and toss.
13. Add the mushroom-pumpkin mixture and toss everything together. If needed, add more pasta water to reach a creamy consistency.
14. Plate the pasta, optionally grate some Pecorino Romano on top, and garnish with crushed rosemary.