Penne with Cheek and Pumpkin


And here comes another great classic of Gombitelli, this recipe taken verbatim from quadernino of our ‘Nonna Maria’; penne with pumpkin and Cheek with Pepper; First very tasty dish and easy to prepare.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” use_theme_fonts=”yes”]


Penne with Cheek and Pumpkin

Penne with fried onion, diced cheek and pumpkin.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course first dish
Cuisine tuscany
Servings 2 peoples


  • 400 gr. pumpkin net weight of the pulp
  • 3 spoons olive oil extra virgin
  • 1 red onion
  • 1/2 glass White wine
  • q.s. vegetable broth
  • q.s. salt
  • q.s. pepper
  • 60 gr. cheek with pepper diced
  • 1 sprig rosemary
  • 160 gr. penne
  • q.s. PDO Tuscan Aged Pecorino


  • Finely chop the onion and fry in a large frying pan with two tablespoons of oil.
  • When the onion begins to brown add the diced pumpkin; to go over high heat for 5 minutes.
  • Deglaze with the white wine.
  • Add a couple of ladles of broth and simmer for 10 minutes plugged, add a little 'broth if too dry.
  • Blend all the ingredients in a blender and set aside.
  • In another skillet, brown the cheek cut into cubes and the chopped rosemary finely with the crescent moon, until the cheek is not crisp.
  • Cook the pasta in salted water and serve with pumpkin and cheek sauce.
  • Serve hot, grating to taste pepper and Pecorino Seasoned.
Tried this recipe?Let us know how it was!

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