Rigatoni with Pumpkin Cream | Italian Autumn Recipe
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35 min
Quick
Sezamo
O rețetă italiană clasică de toamnă, cu paste rigatoni învăluite într-un sos mătăsos de dovleac copt, aromat cu frunze crocante de salvie trase în unt și parmezan din belșug.
Preparation method
Preparing the pumpkin and sauce
Peel the butternut squash and remove the seeds, then cut the flesh into equal cubes. Finely chop the yellow onion and crush the garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil and 15 g of butter. Add the onion and sauté over medium heat until translucent (about 4 minutes), then add the garlic and squash cubes.
Season with salt, ground black pepper, and a pinch of ground nutmeg. Pour in about 250 ml of hot water (or clear broth), cover with a lid, and simmer over low heat for 15-18 minutes, until the squash is completely tender.
Chef's tip
The salted pasta water is the secret to a perfectly bound and creamy sauce: the starch in the water helps the fat from the butter and Parmesan emulsify flawlessly with the pumpkin purée.
For an extra crunchy note, you can add lightly toasted pumpkin seeds in a dry pan when serving.
Ingredients
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55 min
Under an hour
