In the Kitchen: Autumn Pumpkin and Porcini Ragu


Chef Nick Rabar of Avenue N and The Panty, joined us in The Rhode Show kitchen to show us how to make their Autumn Pumpkin and Porcini Ragu.


  • 1lb Gnocchi, cooked Al Dente
  • 1 cup Sugar Pumpkin, small dice
  • 1cup Porcini Mushrooms, small dice
  • 1/4 cup white beans
  • 1/8 cup chopped pancetta
  • 1/2 ea. Small Onion, small dice
  • 3ea. Garlic Cloves, minced
  • 6ea. Thyme Springs, minced
  • 1/4 cup Arugula, minced
  • 1/4 cup Red Wine
  • 1/2 cup Crushed Tomatoes
  • 1/4  cup Demi Glace
  • 2 Tablespoons Heavy Cream
  • 1 Teaspoon Butter
  • As needed Parmesan Cheese
  • As needed Salt and Pepper


  1. In a large sauté pan over medium high heat add olive oil and sauté onions, garlic, pumpkin and mushroom and caramelize until soft.
  2. Add wine, reduce by half.
  3. Add Demi Glace, tomatoes, cream, butter, thyme and a pinch on salt and pepper
  4. Reduce until thick, add pasta and serve.
  5. Top with parmesan if desired.

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