Step-by-Step Guide to Prepare Quick Pasta al Sugo di Zucca

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pasta al sugo di zucca. It is one of my favorites. This time, 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 meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Pasta al Sugo di Zucca is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular 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 cook that.

The ingredients needed to make Pasta al Sugo di Zucca:

1. Take 4 cup flour
2. Get 1 cup pumpkin puree, for pasta
3. Make ready 1/2 tsp salt, for pasta
4. Prepare 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. Take 3 clove garlic, minced
9. Take 1 tbsp granulated garlic
10. Make ready 1/2 tsp Italian red pepper flakes
11. Get 1 1/2 tbsp salt, for pumpkin sauce
12. Get 1 handful basil, minced
13. Prepare 4 cup pumpkin puree, for pumpkin sauce
14. Prepare 1 cup milk
15. Get 1 cup water, for pumpkin sauce
16. Take 1 cup pecorino Romano cheese

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.

So that’s going to wrap it up with this exceptional food pasta al sugo di zucca recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!