Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pasta al sugo di zucca. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Pasta al Sugo di Zucca is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Pasta al Sugo di Zucca is something which I have loved my entire life. They are fine and they look wonderful.
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. I tortiglioni con sugo di zucca sono un piatto light e vegano semplicissimo da realizzare.
To get started with this particular recipe, we must prepare a few components. You can cook pasta al sugo di zucca using 16 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Pasta al Sugo di Zucca:
- Take flour
- Get pumpkin puree, for pasta
- Make ready salt, for pasta
- Make ready olive oil, extra virgin, for pasta
- Make ready water, for pasta
- Make ready olive oil, extra virgin, for pumpkin sauce
- Take onions, diced
- Make ready garlic, minced
- Prepare granulated garlic
- Prepare Italian red pepper flakes
- Get salt, for pumpkin sauce
- Get handful basil, minced
- Get pumpkin puree, for pumpkin sauce
- Get milk
- Prepare water, for pumpkin sauce
- Prepare 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. Fate insaporire bene e tuffatevi la pasta cotta al dente.
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.
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. Non so cosa fare da mangiare stasera. Ti piace la pasta con le zucchine? Prova questa gustosa variante che si cuoce in forno, con l'aggiunta di basilico e pinoli. Oggi, per il pranzo della domenica, vuoi preparare qualcosa di sfizioso e originale?
So that’s going to wrap this up for this exceptional food pasta al sugo di zucca recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
