Scialatielli with Creamy Pumpkin and Mushroom Sauce

Method

1. Heat a pan with a drizzle of oil and add half a leek, sliced thinly. Sweat gently.
2. Add a ladle of water to stop the leek from browning; set aside.
3. Cut the pumpkin into small cubes.
4. In a separate pan, heat a little oil and add the soppressata cut into cubes along with a crushed clove of garlic. Toast briefly, then remove the garlic.
5. Add the pioppini mushrooms to the same pan over high heat and sauté until well browned.
6. Deglaze the mushrooms with a splash of white wine and let the alcohol evaporate.
7. Remove the mushrooms from the heat and drizzle with a little oil to make them glossy.
8. In the pan with the leek, add the pumpkin cubes, turn up the heat, and caramelize. Add a couple of ladles of pasta cooking water.
9. When the pumpkin is tender, blend it into a smooth cream using an immersion blender, adding a little water if needed.
10. Season the pumpkin cream with salt.
11. Cook the scialatielli pasta in boiling salted water.
12. Halfway through cooking (about 7-8 minutes), drain the pasta and transfer it to the pan with the pumpkin cream. Add a little pasta water.
13. Add the sautéed mushrooms and soppressata to the pasta.
14. Continue cooking for 5-6 minutes, stirring, until the pasta is al dente and all flavors are combined.
15. Meanwhile, cut fresh mint into thin strips.
16. Season with black pepper to taste.
17. Turn off the heat, add the mint strips, and mix gently.
18. Plate the pasta, top with a few crispy pieces of soppressata, and garnish with extra mint.