Pasta al Sugo di Zucca
Pasta al Sugo di Zucca

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, pasta al sugo di zucca. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Pasta al Sugo di Zucca is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Pasta al Sugo di Zucca is something which I’ve loved my whole life. They’re nice and they look fantastic.

Great recipe for Pasta al Sugo di Zucca. Because sometimes pumpkins want to break free from their nutmeg-based prisons! It's a pumpkin-fortified pasta in a savory basil marinara-style sauce that uses pumpkin instead of tomato.

To get started with this recipe, we have to first prepare a few ingredients. You can cook pasta al sugo di zucca using 16 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Pasta al Sugo di Zucca:
  1. Make ready 4 cup flour
  2. Take 1 cup pumpkin puree, for pasta
  3. Get 1/2 tsp salt, for pasta
  4. Take 1 tsp olive oil, extra virgin, for pasta
  5. Prepare 1/2 cup water, for pasta
  6. Make ready 3 tbsp olive oil, extra virgin, for pumpkin sauce
  7. Prepare 2 large onions, diced
  8. Make ready 3 clove garlic, minced
  9. Make ready 1 tbsp granulated garlic
  10. Take 1/2 tsp Italian red pepper flakes
  11. Get 1 1/2 tbsp salt, for pumpkin sauce
  12. Make ready 1 handful basil, minced
  13. Get 4 cup pumpkin puree, for pumpkin sauce
  14. Take 1 cup milk
  15. Get 1 cup water, for pumpkin sauce
  16. Make ready 1 cup pecorino Romano cheese

Pasta al sugo di zucca, ricetta primo piatto gustoso - Ricette a prova di Bina. In una casseruola soffriggete nell'olio due spicchi d'aglio (che poi andrete a togliere) e la pancetta a cubetti. Aggiungete la carne macinata e la salsiccia, mescolate un po' e poi aggiungete del vino bianco e del rosmarino in polvere. Ti tocca provare e provare tante varianti di ricette, oggi la PASTA AL SUGO DI ZUCCA E OLIVE veramente semplice da fare ma gustosissima.

Instructions to make Pasta al Sugo di Zucca:
  1. First, the pasta: Mix the flour, puree, salt, and olive oil together until homogenous.
  2. Now, teaspoon by teaspoon, add the water, mixing after each teaspoon, until it starts to bind into a firm, dry dough. A wet and sticky dough is your enemy. Don't make your pasta dough your enemy; mix only as much water as you need. It's just shy of a half cup, probably. Really mix the dough aggressively to get the gluten and elasticity going.
  3. Now, you could roll your dough out by hand with a rolling pin until really thin, and then slice into fettucine. However, I recommend using a pasta machine, rolling to 7, and then using the fettucine attachment. Either way, hang it out to dry a bit. I like using a laundry rack.
  4. So, the sauce… heat the olive oil on low in a 3 quart saucepan, and then toss in the onions.
  5. Let the onions get a head start for a few minutes, and then add the garlic, pepper flakes, salt, and basil.
  6. When the onions have completely given up the ghost and are translucent, and not a moment sooner or later, add the puree and mix.
  7. Turn the heat to medium, and let's start loosening the sauce up. Add the milk, mix, and then add the water.
  8. Set a large vat on the stovetop and boil enough water to cook 5 cups worth of noodles.
  9. Simmer the sauce for about 10 or so minutes, and incorporate the cheese.
  10. Add salt to taste, simmer for another little while on low while you cook the pasta and until you are sure there isn't a single bit of unsoftened rind specks in your sauce (disregard that bit about rind specks if you bought your puree).
  11. Toss your noodles into the vat of boiling water and cook until softened, likely just a few minutes. Think more like you are poaching an egg than boiling a potato in terms of timing for the noodles.
  12. Drain the noodles in a colander and run under cool water to stop the cooking process. Set the colander of noodles in a bath of warm water. In this way, you can take the colander out to scoop the drained noodles without worrying about cold or stuck together noodles.
  13. So, to serve, put some pasta on a plate, and then ladle some sauce in the middle. Enjoy.

Io ho utilizzato polpa di pomodoro in bottiglia per la mia allergia al nickel ma va bene anche quello in scatola o il pomodoro fresco. E' un piatto adatto anche da servire a cena, buono buono. Il sugo di pomodoro fresco al basilico è il condimento mediterraneo per eccellenza, perfetto quando si usano pomodori saporiti e profumati.. Può essere utilizzata per preparare tanti piatti diversi, dalla zucca al forno a dolci golosi come i muffin alla zucca, perfetti in particolare per le feste in casa in occasione di Halloween. Noi ve la proponiamo oggi come protagonista di un primo piatto sfizioso, dal sapore irresistibilmente cremoso e intenso: la pasta con la zucca!

So that’s going to wrap this up for this special food pasta al sugo di zucca recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!