Chitarra Alla Zucca
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This is a scrumptious, tried & tested Italian recipe using spaghetti with a creamy pumpkin sauce!
30ml vegetable oil
300g shredded jap or kent pumpkin
100ml dry white wine
300ml napoli sauce
150ml cream
50g grated parmesan cheese
pinch of salt
pinch of dry chilli
In a pan, heat the vegetable 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).
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.
Mix through with the pasta and sprinkle with grated parmesan and serve.
Mix through with the pasta and sprinkle with grated parmesan and serve.
Serves: 4.