Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, pasta al sugo di zucca. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
La pasta con la zucca è un primo piatto dal sapore ricco e cremoso, delicato ma allo stesso tempo sfizioso e dal gusto inconfondibile. Il sugo di pomodoro fresco al basilico è il condimento mediterraneo per eccellenza, perfetto quando si usano pomodori saporiti e profumati. Adoro la zucca e oltre ad essere buona è anche versatile in cucina e non potrei mai rinunciare a un buon primo piatto in cui la fa da padrona.
Pasta al Sugo di Zucca is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Pasta al Sugo di Zucca is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook pasta al sugo di zucca using 16 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Pasta al Sugo di Zucca:
- Prepare 4 cup flour
- Prepare 1 cup pumpkin puree, for pasta
- Make ready 1/2 tsp salt, for pasta
- Prepare 1 tsp olive oil, extra virgin, for pasta
- Get 1/2 cup water, for pasta
- Get 3 tbsp olive oil, extra virgin, for pumpkin sauce
- Get 2 large onions, diced
- Make ready 3 clove garlic, minced
- Make ready 1 tbsp granulated garlic
- Make ready 1/2 tsp Italian red pepper flakes
- Get 1 1/2 tbsp salt, for pumpkin sauce
- Prepare 1 handful basil, minced
- Get 4 cup pumpkin puree, for pumpkin sauce
- Make ready 1 cup milk
- Make ready 1 cup water, for pumpkin sauce
- Take 1 cup pecorino Romano cheese
Da una profonda passione per la cucina tradizionale nasce il concept Pasta & Sugo. Un nuovo Street Food interamente Italiano. Il nostro concept abbina prodotti di qualità, quali pasta e sughi della migliore tradizione italiana, a una postazione di lavoro professionale unica nel suo genere. Non so cosa fare da mangiare stasera.
Instructions to make Pasta al Sugo di Zucca:
- First, the pasta: Mix the flour, puree, salt, and olive oil together until homogenous.
- 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.
- 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.
- So, the sauce… heat the olive oil on low in a 3 quart saucepan, and then toss in the onions.
- Let the onions get a head start for a few minutes, and then add the garlic, pepper flakes, salt, and basil.
- When the onions have completely given up the ghost and are translucent, and not a moment sooner or later, add the puree and mix.
- Turn the heat to medium, and let's start loosening the sauce up. Add the milk, mix, and then add the water.
- Set a large vat on the stovetop and boil enough water to cook 5 cups worth of noodles.
- Simmer the sauce for about 10 or so minutes, and incorporate the cheese.
- 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).
- 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.
- 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.
- So, to serve, put some pasta on a plate, and then ladle some sauce in the middle. Enjoy.
Fate insaporire bene e tuffatevi la pasta cotta al dente. Gli spaghetti ai fiori di zucca e tonno costituiscono una variante più economica ma Una versione più delicata è, infine, quella che vuole gli spaghetti ai fiori di zucca con ricotta. La zucca è uno degli ortaggi che l'autunno offre: è assai versatile in cucina, anche in virtù del suo gusto agrodolce. Una delle tantissime ricette vegan a cui si può ricorrere, e probabilmente una delle più semplici, è la pasta con zucca e zucchine: mescola ortaggi tanto diversi ma uniti da un'assonanza. Le polpette al sugo sono un secondo piatto appetitose che piace a tutti: cotte in padella col pomodoro sono facili da preparare.
So that’s going to wrap it up for this special food pasta al sugo di zucca recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
