Rigatoni with Pumpkin and Porcini Mushrooms

Method

1. Clean the porcini mushrooms with a damp cloth. Do not wash them under water or they will absorb too much liquid.
2. Cut the pumpkin: remove the seeds and cut the flesh into small cubes.
3. Bring a large pot of salted water to a boil and cook the rigatoni until al dente.
4. In a wide pan, heat olive oil and sauté thinly sliced Tropea red onion with rosemary and sage.
5. Add the porcini mushrooms cut into large chunks and a sweet jalapeño pepper. Cook until the mushrooms are well browned.
6. Remove the mushrooms from the pan and set them aside.
7. Add the pumpkin cubes to the same pan and cook until tender.
8. Add the drained rigatoni to the pan with the pumpkin, along with a splash of pasta cooking water. Stir to combine.
9. Return the cooked mushrooms to the pan, add fresh rosemary and sage, and mix well.
10. Finish with grated pecorino cheese. Season with salt to taste and serve immediately.