Pasta e zucca recipe

Pasta e Zucca is one of the staples of the Neapolitan winter table, one of those dishes people eagerly await to come into season, and you’ll see how it can grow on you, especially when made with sweet squash or flavorful pumpkins. It is after all––aside from comforting and delicious––also a healthy, easy and very quickly prepared dish. Commonly the large pumpkins found around here are sort of tasteless, but if I find zucca mantovana... The recipe is a sure success.

Ingredients for 4

500 g (1.1 lb) spaghetti, broken into 2-inch bits*
4 kg (4.4 lbs) zucca mantovana, acorn squash, butternut or other
1/3 cup extra virgin olive oil
2 large garlic cloves, smashed
Pinch of rosemary needles
1/2 teaspoon red pepper flakes
Parmigiano, grated
Salt

Stand-by boiling hot water

*other soup pastas work well for this dish, like for example pasta mista, tubetti, ditali, ditalini, farfalline etc.

Cut the pumpkin into wedges, discard the seeds. Place wedges in a single layer in an oven pan lined with parchment paper. Drizzle with olive oil and scatter the garlic and rosemary needles. Roast at 180 C fior 20 minutes.
Discard the garlic, its chore is done. Scrape the soft pulp to remove the skins and set aside.

Boil 5-6 cups of hot salted water. Stir in the broken pasta, cooking until al dente. While the pasta cooks, taste for salt and correct if necessary. In the last 5 minutes, add the pumpkin pulp, tweaking the consistency. If desired, adding more water. It can be soupy, thick or almost dry, depending on your taste.

Stir in more pepper flakes if necessary, and serve hot. Pass the Parmigiano and watch the smiles surface.