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Orecchiette (pasta) with pumpkin and gorgonzola cheese

Join us as we unveil a cherished autumn tradition in the Costabile family's kitchen, where we celebrate the flavors of Italy and Mediterranean diet. Our Creamy Pumpkin and Gorgonzola Orecchiette, enriched with the aromatic notes of our Garlic Infused Extra Virgin Olive Oil, has been a beloved family recipe for generations. Puglia's renowned olive oil brings a touch of authenticity to this seasonal delight. In this video guide, we'll show you how to create this comforting Italian-inspired masterpiece, transformed into American unit measures, perfect for sharing with your loved ones during the fall season.




- 8.8 ounces orecchiette pasta
- 2 tablespoons garlic flavored extra virgin olive oil from Puglia
- 1/2 finely chopped onion
- 10.5 ounces diced raw pumpkin
- Salt and black pepper to taste
- 3.5 ounces crumbled gorgonzola cheese


1. Heat 2 tablespoons of our garlic flavored extra virgin olive oil in a pan. Add finely chopped onion and sauté until it turns translucent, filling your kitchen with delightful aromas.

2. Toss in the diced pumpkin, season with a pinch of salt and black pepper, and stir well. Cover and let the pumpkin soften, becoming easily mashable with a fork.

3. Use a blender to transform the tender, cooked pumpkin into a smooth, dense cream. Set aside.

4. Cook the Orecchiette: In a large pot, bring salted water to a rolling boil. Add the orecchiette pasta and cook according to the package instructions until they reach that perfect al dente texture.

5. Drain the cooked pasta and return it to the pot. Gently pour the pumpkin cream over the pasta and lovingly combine the two, creating a lusciously creamy coating.

6. Crumble the gorgonzola cheese over the pasta and fold it in gently. Feel the heat of the pasta melt the cheese, forming a creamy and tangy sauce.

7. To finish, serve your creamy pumpkin and gorgonzola orecchiette in individual dishes. Drizzle with our exquisite garlic olive oil to elevate every bite.