Pumpkin Cream Rigatoni | Quick Italian Classic
(0)
25 min
Quick
Sezamo
O rețetă italiană rapidă și cremoasă de toamnă: paste rigatoni învăluite într-un sos mătăsos de dovleac plăcintar și usturoi aromat, desăvârșite cu parmezan ras fin și miez crocant de nucă. Gata în doar 25 de minute!
Ingredients
Preparation method
Preparing and Cooking the Pumpkin
Peel 400 g butternut squash and remove the seeds, then cut the flesh into small, uniform cubes to cook quickly. Peel and gently crush 3 fresh garlic cloves.
Bring a large pot of water to a boil with 1 tsp sea salt for the pasta. Meanwhile, in a large skillet, heat 3 tbsp extra virgin olive oil and sauté the garlic for 1 minute until fragrant, without letting it burn.
Add the butternut squash cubes to the skillet, sauté for 2-3 minutes, then pour in half a cup of warm water. Cover the skillet with a lid and simmer over medium heat for 10-12 minutes, until the squash is very tender.
Chef's tip
Reserving the pasta cooking water is the secret to Italian sauces: the starch helps the pumpkin cream and Parmesan transform into a silky sauce that clings impeccably to the rigatoni.
For a perfect contrast of textures, toast the walnuts over medium heat for 2 minutes before serving to release their natural oils and aromas.
55 min
Under an hour
