Cooking with Anne

Fall is here

In this months issue of Food Network magazine Fall is here! It just so happens that the dish we’re featuring today is the dish on the cover of the magazine. It’s Anne Burrell’s Orecchiette with Pancetta, Pumpkin & Broccoli Rabe. As Anne says herself, “Put this dish in front of anyone and they’ll automatically think of fall.”

Anne Burrell’s Orecchiette with Pancetta, Pumpkin & Broccoli Rabe

Total Time: 1 hr 5 min / Prep: 10 min
Cook: 55 min / Yield:2 servings

Read more at:

2 cups cheese pumpkin, cut into 1/2-inch dice
Extra-virgin olive oil
Kosher salt
1/2 bunch broccoli rabe (tough lower stems removed, cut into thirds)
3/4 cup pancetta (cut into 1/2-inch dice)
Pinch crushed red pepper
2 cups orecchiette
1/2 cup grated Parmigiano
1/4 cup green pumpkin seeds (toasted)


  1. Preheat oven to 375 degrees F.
  2. Toss the pumpkin with olive oil and salt and place in a single layer on a sheet tray and bake in the oven until soft, about 20 minutes. Remove from oven and reserve.
  3. Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water.
  4. Drop the broccoli rabe into the pot of boiling water, swirl it around, remove from the water, and immediately plunge into the salty ice water. Reserve the boiling water to cook the pasta in. Remove the broccoli rabe from the ice water, squeeze out excess water, and reserve.
  5. Coat a large saute pan with olive oil and add the pancetta and crushed red pepper. Bring the pan to a medium heat and cook the pancetta until brown and crispy. When the pancetta is brown and crispy add the roasted squash and about 3/4 cup of the broccoli rabe cooking water. Simmer until the water reduces by half.
  6. Add the orecchiette to the reserved boiling broccoli rabe water and cook until the pasta is al dente, about 1 minute less than the cooking time says on the box.
  7. Remove the pasta from the water and add to the pan with the pancetta and squash. Add the broccoli rabe and about a 1/2 cup of the pasta cooking water. Cook until the water has evaporated and the sauce clings to the pasta. Drizzle with olive oil and sprinkle with the grated Parmigiano. Toss or stir vigorously.
  8. Divide the pasta between 2 serving dishes, sprinkle with a little more grated parm, and top with toasted green pumpkin seeds.
Recipe courtesy of Anne Burrell

Chef Notes:

Feel free to add dried tomatoes, always fresh garlic & feel free to substitute the pumpkin seeds with your own favorite nut instead. Not a fan of pancetta? You can even subsitute that with turkey sausage. The dish will still come out delicious!


For more on this dish …

Consider making this for one of your Thanksgiving dishes even!