Chitarra Alla Zucca
This is a quick, easy, and tasty Italian pasta recipe combining spaghetti with a creamy pumpkin sauce.
Equipment
- Large skillet/ frypan
Ingredients
- 1 pound spaghetti (or any pasta you like, eg fusili, penne, etc) (approx 500g)
- 10 ounces pumpkin, diced (approx 1 cup or 300g)
- 10 ounces napoli sauce* (approx 1 cup or 300ml)
- 5 ounces cream (approx ½ cup or 150ml)
- 3 ounces dry white wine (approx ⅓ cup or 100ml)
- 1½ ounces parmesan cheese, grated (approx 50g)
- 1 ounce olive oil (approx 30ml)
- pinch salt
- pinch dry chilli flakes
Instructions
- In a large skillet, heat the olive oil (not too hot!).
- Add the pumpkin, salt and chilli, stir continuously so pumpkin does not colour.
- When the pumpkin has softened, add the white wine (this helps to soften the pumpkin and reduce the oiliness).
- Add the napoli sauce and stir in well. Then add the cream and stir in well.
- Taste for seasoning.
- Stir the spaghetti (or other pasta) through the sauce.
- Serve immediately while hot, and garnish with a sprinkle of parmesan cheese.
Notes
* Napoli sauce is sometimes called Neapolitan or Napoletana - it's really just an Italian tomato-based sauce for pasta, often used in pasta dishes.
Nutrition
Calories: 218kcal
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