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Home Dish Pasta al Sugo di Zucca

Pasta al Sugo di Zucca

Name: How to cook Pasta al Sugo di Zucca - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

Sean

Pasta al Sugo di Zucca

Because sometimes pumpkins want to break free from their nutmeg-based prisons! It's a pumpkin-fortified pasta in a savory basil marinara-style sauce that uses pumpkin instead of tomato. It's great stuff.

Ingredient

Food ration :

10 servings

Cooking time :

1 hour

4 cup

flour

1 cup

pumpkin puree, for pasta

1/2 tsp

salt, for pasta

1 tsp

olive oil, extra virgin, for pasta

1/2 cup

water, for pasta

3 tbsp

olive oil, extra virgin, for pumpkin sauce

2 large

onions, diced

3 clove

garlic, minced

1 tbsp

granulated garlic

1/2 tsp

Italian red pepper flakes

1 1/2 tbsp

salt, for pumpkin sauce

handful basil, minced

4 cup

pumpkin puree, for pumpkin sauce

1 cup

milk

1 cup

water, for pumpkin sauce

1 cup

pecorino Romano cheese

Cooking instructions

* Step 1

First, the pasta: Mix the flour, puree, salt, and olive oil together until homogenous.

* Step 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.

* Step 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.

* Step 4

So, the sauce... heat the olive oil on low in a 3 quart saucepan, and then toss in the onions.

* Step 5

Let the onions get a head start for a few minutes, and then add the garlic, pepper flakes, salt, and basil.

* Step 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.

* Step 7

Turn the heat to medium, and let's start loosening the sauce up. Add the milk, mix, and then add the water.

* Step 8

Set a large vat on the stovetop and boil enough water to cook 5 cups worth of noodles.

* Step 9

Simmer the sauce for about 10 or so minutes, and incorporate the cheese.

* Step 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).

* Step 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.

* Step 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.