Pasta al Sugo di Zucca
Pasta al Sugo di Zucca

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, pasta al sugo di zucca. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Buy pasta online today and get it delivered to your door. Discover in our Online Store a Wide Range of Products at the Best Price. Drinks&Co is the best e-commerce of wines, champagnes, spirits from all around the world. La Pasta con la zucca è un primo piatto autunnale squisito, una Ricetta con la zucca tipica della cucina italiana.

Pasta al Sugo di Zucca is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Pasta al Sugo di Zucca is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have pasta al sugo di zucca using 16 ingredients and 13 steps. Here is how you can achieve it.

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

La pasta al sugo di zucca e olive è un primo piatto tipicamente autunnale, preparato con un sughetto a base di zucca, il cui sapore viene messo in risalto da contrasto con la sapidità della pancetta e delle olive nere. La pasta al sugo di zucca e olive è ottima preparata con varietà di zucche compatte, come ad esempio quelle a buccia verde, come la Mantovana. La zucca è un ortaggio che generalmente viene raccolto dal mese di settembre a quello di novembre e che, prevede un grande utilizzo in cucina: in agrodolce, fritta, al forno, al vapore o per preparare risotti e minestre: la sua polpa può servire anche come contorno. Tuttavia, non tutti sanno che questo versatile alimento può essere trasformato per condire svariati tipi di pasta.

Steps 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.

La zucca è un ortaggio che generalmente viene raccolto dal mese di settembre a quello di novembre e che, prevede un grande utilizzo in cucina: in agrodolce, fritta, al forno, al vapore o per preparare risotti e minestre: la sua polpa può servire anche come contorno. Tuttavia, non tutti sanno che questo versatile alimento può essere trasformato per condire svariati tipi di pasta. Quanto al Formato di Pasta da usare, potete scegliere quelli Corti con il buco (come Mezze Maniche, Tubetti, Ditali …) oppure quelli senza buco ma che trattengono bene il sugo come le mie Eliche Integrali. A partire da questa ricetta di base potrete creare tantissime Varianti con gli ingredienti che più vi piacciono. La zucca, infatti, si sposa molto bene sia con la Salsiccia che con lo.

So that’s going to wrap it up for this exceptional food pasta al sugo di zucca recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at 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!