Spaghetti with pumpkin ragout Maltagliati with sausage

The spaghetti with pumpkin ragout I’m a easy recipe to bring a first course of vegetarian pasta tasty and genuine. For a Sunday lunch autumn and winter to share with friends or family.

Ingrediants

  • 240 g of spaghetti
  • 300 g raw pumpkin pulp (weight net of waste)
  • 100 ml of white wine
  • 1 shallot
  • 1 stick of celery
  • a few leaves of sage
  • 5 tablespoons of Costa d’Oro Extra Virgin Olive Oil L’Integrale Unfiltered
  • salt
  • pepper

Pasta first courses are versatile recipes and passepartout that adapt to multiple occasions. These are no exception Spaghetti with pumpkin ragout, with a tasty dressing and easy to prepare, completely vegetarian.

In this recipe the pumpkin is cut into very small cubes and added to a classic fried onion, celery and carrot, just like you would do with a white meat sauce, as tomato is not used. In cooking the pumpkin softens, but does not flake, giving a very pleasant consistency.

A genuine first course which is enhanced byExtra Virgin Olive Oil Costa d’Oro L’Integrale Unfiltered, than with his full-bodied flavor It lends itself well to giving an extra touch to traditional recipes: for example, here we have also used it to fry sage leaves, to be added as decoration before serving.

How to prepare: Spaghetti with pumpkin ragout

Easy execution Preparation time 20 min Cooking time 25 min Servings 4

How to prepare: Spaghetti with pumpkin ragout

Preparation of Spaghetti with pumpkin ragout - Phase 1

Preparation of Spaghetti with pumpkin ragout - Phase 1

Preparing spaghetti with pumpkin ragout is simple. First clean the pumpkin, cut it in half, remove the seeds and filaments and obtain 300 g of pulp. With a sharp knife, cut it into very small and regular cubes.

Preparation of Spaghetti with pumpkin ragout - Phase 2

Preparation of Spaghetti with pumpkin ragout - Phase 2

Finely chop the shallot with celery and sauté them in a saucepan with two tablespoons of extra virgin olive oil and when the vegetables have become shiny add the diced pumpkin. Stir and let it go for 5 minutes. Add the white wine, let it evaporate and cook for 15 minutes.

Preparation of Spaghetti with pumpkin ragout - Phase 3

Preparation of Spaghetti with pumpkin ragout - Phase 3

Meanwhile, devote yourself to frying the sage leaves. In a saucepan, heat 3 tablespoons of olive oil and, once the temperature is reached – put a test leaf and see if bubbles form – dip the sage leaves for a few seconds, then remove them with a slotted spoon and transfer them to fried paper. or kitchen paper to remove excess oil.

Preparation of Spaghetti with pumpkin ragout - Phase null

Preparation of Spaghetti with pumpkin ragout - Phase null

Take a quarter of the sauce with a spoon and blend it, then add it back to the pan, in order to obtain a part of the sauce more creamy. Meanwhile, boil the spaghetti in boiling salted water. Drain the pasta al dente, add it to the pumpkin and mix. Add a little cooking water if needed to mix well.

Preparation of Spaghetti with pumpkin ragout - Phase 4

Transfer to serving plates and serve your spaghetti with pumpkin ragout with crispy fried sage leaves.

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