with pumpkin and burrata



By: Frederik Bille Brahe

This dish is nothing short of perfect in its simplicity. Tasty and wintery – plus fun to make. One of those dishes you’ll return to again and again. 


  • 240g rigatoni pasta
  • ¼ Hokkaido pumpkin
  • 1 clove of garlic
  • 1 rosemary sprig
  • 5-6 fresh sage leaves
  • ½ fresh chilli or ½ tsp of chilli powder
  • 1 small dollop of butter
  • 2 tbsp olive oil (+ extra for drizzling)
  • 1 handful grated Parmesan cheese
  • 1 Burrata (125 g)
  • ½ lemon
  • Salt and pepper


● Bring a pot of lightly salted water to boil for the pasta. Dice the pumpkin (approximately 1.5 x 1.5 cm). 


● Add a splash of olive oil to a medium warm pan and add the pumpkin cubes, butter, crushed garlic clove with skin, chilli, sage leaves and rosemary sprig. Allow the ingredients to simmer for approximately 5 minutes.


● Add chili and 1dl boiling water from the pasta pot to the pumpkin cubes and let it simmer and set.


● Boil the pasta for 9 minutes (just before it becomes al dente). Grate the Parmesan cheese.


● Remove the pasta from the water and add it to the pumpkin cubes. Add a little more of the pasta water so the pasta can boil with the pumpkin.


● Once the sauce has reached a medium thick consistency, add butter and a handful of Parmesan. Remove the pot from the heat, break the Burrata into small pieces on top and stir into the dish. Add a splash of olive oil, some lemon juice and a dash of black pepper.


● Serve immediately.

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