This recipe for pasta with pumpkin is from Campania and Calabria, the place it’s made utilizing the native elongated number of pumpkin referred to as cocozza (cucuzza in Calabria). Since pumpkin doesn’t have a really robust taste anyway, you possibly can simply substitute with most forms of pumpkin (or butternut squash). The flavour of this dish is usually outlined by the chili and the parsley. What’s specific about this recipe, is that the pasta is completed cooking within the pumpkin sauce, just like risotto. This can enable the pasta to ‘take up’ the pumpkin, which is why you must use a ribbed pasta form with holes. Like most traditional Italian recipes, there are only some elements.
Elements
Serves 2
- 400 grams (0.9 lbs) peeled, seeded, and diced pumpkin
- 200 grams (7 oz) quick ribbed pasta, I used tortiglioni
- 60 ml (1/4 cup) additional virgin olive oil + extra for drizzling
- recent chili or chili flakes
- 1 garlic clove, peeled and halved
- 30 grams (1 oz) freshly grated parmigiano + extra for garnish
- 2 Tbsp minced recent flat leaf parsley
- salt
Directions
Warmth 4 tablespoons of additional virgin olive oil in a casserole. Add a peeled and halved garlic clove and a crimson chili pepper, or chili flakes to style (1/2 teaspoon or 1 teaspoon). Stir over medium warmth till the garlic begins to paint.
Then add 400 grams of diced pumpkin, and stir till the pumpkin has been coated with the oil.
Season with salt and add about 125 ml (1/2 cup) of water.
Cowl and simmer the pumpkin, stirring frequently…
…and including extra water if the pumpkin turns into dry.
Convey a pot of water to a boil. When the pumpkin is tender however not but falling aside, add salt and the pasta. Prepare dinner the pasta for about 2 minutes lower than the time indicated for al dente on the package deal.
Within the meantime, the pumpkin needs to be come so smooth that it falls aside. Take away the chili.
When the pasta has been boiled for two minutes lower than the time indicated for al dente on the package deal, take the pasta out of the pot with a strainer, and add it to the pumpkin.
When you’ve got added the entire pasta to the pumpkin, stir repeatedly to complete cooking the pasta. This could take a few minutes.
Add a number of the pasta cooking water as wanted.
Flip off the warmth when the pasta is cooked to your liking. Add 30 grams of freshly grated parmigiano and a tablespoon of minced parsley.
Stir to combine. Style and alter the seasoning with salt.
Serve the pasta on preheated plates, sprinkled with the remaining tablespoon of parsley and a few freshly grated parmigiano. Drizzle with some superb additional virgin olive oil.
