Penne Rigate con crema di zucca
Photo by Keren S
A surprisingly delicious dish which will also work well with fresh pasta such as Fettuccine or Tagliatelle. I never thought that pumpkin would taste so good to me :)
4
- 1 kg pumpkin, diced
- 4 cloves of garlic, chopped
- 4 sage leaves
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1/2 cup cream (or milk)
- 20g butter
- 1 dry chili pepper
- Salt and freshly ground pepper
- In a large pan or wok, heat the olive oil.
- Add the chopped garlic, chili pepper and sage leaves (whole), and let simmer until the garlic becomes slightly golden
- Add the diced pumpkin and simmer for a minute or two, then add the white wine.
- Add salt to taste, lower the heat and let the pumpkin cook for 20 minutes until it becomes mushy.
- Meanwhile, cook the pasta. When the pasta is 3 minutes from being ready, add the milk and let the sauce thicken.
- Stir in the butter, add ground pepper to taste and mix with the pasta.
All recipes (c) Shai Yallin. All photographs (c) Keren S.
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