Pasta and Pumpkin

Method

1. Clean the pumpkin: remove seeds and peel, then cut into cubes.
2. Wash the pumpkin cubes thoroughly to remove excess sweetness, then drain.
3. In a pan, heat extra virgin olive oil and add a crushed garlic clove and chili pepper to taste.
4. When the garlic is golden, add the pumpkin cubes and parsley (added during cooking to release bitterness).
5. Add a generous amount of salt (enough to season the pasta as well).
6. Cook without lid for 5-7 minutes on medium heat to caramelize the outside of the pumpkin.
7. Cover and cook for another 5-6 minutes on low heat until the pumpkin is tender and starts to fall apart.
8. Remove the garlic clove.
9. Add hot water to barely cover the pumpkin, cover, and cook until the pumpkin breaks down into a creamy texture.
10. Cook a few more minutes without lid to reduce and concentrate the flavors.
11. Add 3 ladles of hot water to the pumpkin cream, bring to a boil.
12. Add the pasta, stir, cover, and cook for 4 minutes without stirring.
13. Check the consistency, add more hot water if needed (a little at a time), and continue cooking until the pasta is al dente (1 minute less than package time).
14. Turn off the heat and let rest for 1 minute.
15. Serve immediately.