Pumpkin Torchio from Rustichella d’Abruzzo is made with 30% pumpkin purée and durum wheat semolina, so it actually tastes like pumpkin and retains its beautiful orange color after cooking. The nutty, richness of the pasta lends itself to any meaty or cheesy sauce—try it in macaroni and cheese with equally nutty cheeses, like Gruyere, Comté, and Parmigiano-Reggiano. Or toss with browned butter and top with fried sage leaves to enjoy the pasta’s naturally sweet pumpkin flavor.
