This recipe for pasta with pumpkin is from Campania and Calabria, the place it’s made utilizing the native elongated number of pumpkin known as cocozza (cucuzza in Calabria). Since pumpkin doesn’t have a really robust taste anyway, you may simply substitute with most varieties 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, much 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 basic Italian recipes, there are just a few substances.
Components
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
- contemporary chili or chili flakes
- 1 garlic clove, peeled and halved
- 30 grams (1 oz) freshly grated parmigiano + extra for garnish
- 2 Tbsp minced contemporary 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 usually…
…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 bundle.
Within the meantime, the pumpkin ought to be come so delicate 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 bundle, take the pasta out of the pot with a strainer, and add it to the pumpkin.
When you’ve gotten added all the pasta to the pumpkin, stir constantly to complete cooking the pasta. This could take a few minutes.
Add among 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.
