Pasta al Sugo di Zucca. La pasta con zucca e pangrattato è un primo piatto invernale con il sapore vellutato della zucca e la lieve croccantezza del pangrattato. Il ragù alla napoletana è una ricetta tipica della cucina partenopea. Sugo di pomodoro con pezzi di carne e una lunga cottura.

Pasta al Sugo di Zucca I tortiglioni con sugo di zucca sono un piatto light e vegano semplicissimo da realizzare. Lavare la zucca sotto acqua fresca corrente e tagliarla a metà. Eliminare i semi e i filamenti aiutandosi con un cucchiaio. You can cook Pasta al Sugo di Zucca using 16 ingredients and 13 steps. Here is how you cook it.

Ingredients of Pasta al Sugo di Zucca

  1. It’s 4 cup of flour.
  2. It’s 1 cup of pumpkin puree, for pasta.
  3. It’s 1/2 tsp of salt, for pasta.
  4. It’s 1 tsp of olive oil, extra virgin, for pasta.
  5. You need 1/2 cup of water, for pasta.
  6. Prepare 3 tbsp of olive oil, extra virgin, for pumpkin sauce.
  7. You need 2 large of onions, diced.
  8. Prepare 3 clove of garlic, minced.
  9. Prepare 1 tbsp of granulated garlic.
  10. You need 1/2 tsp of Italian red pepper flakes.
  11. It’s 1 1/2 tbsp of salt, for pumpkin sauce.
  12. You need 1 of handful basil, minced.
  13. It’s 4 cup of pumpkin puree, for pumpkin sauce.
  14. It’s 1 cup of milk.
  15. You need 1 cup of water, for pumpkin sauce.
  16. It’s 1 cup of pecorino Romano cheese.

Lessare la pasta in abbondante acqua salata e, poco prima di scolarla, aggiungere un cucchiaio di acqua di cottura nella padella con il sugo amalgamando accuratamente. Aggiungere la zucca; mescolare e far insaporire bene. Tagliare con le forbici l'erba cipollina a filetti e aggiungerla al sughetto, tenendone da parte un po' per Lessare la pasta e scolarla al dente, tenendo da parte un mestolo dell'acqua di cottura; condire la pasta con il sugo aggiungendo un po' d'acqua di. Aggiungere la zucca pulita e tagliata a dadini.

Pasta al Sugo di Zucca instructions

  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..

Saltate e mantecate a fuoco spento. Il sugo alle melanzane è uno dei sughi per la pasta a cui è davvero difficile resistere. 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.