Garganelli Zucca Affumicata
Homemade garganelli pasta gets tossed in a creamy, smoky pumpkin sauce. You'll love the warmth from the smoked paprika and sage.
Ingredients
- 280 grams '00' flour
- 120 ml water
- 0.5 teaspoon salt
- 600 grams pumpkin (such as butternut squash), peeled and seeded
- 3 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, finely chopped
- 1.5 tablespoons fresh sage leaves, finely chopped
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 120 ml vegetable broth
- 60 grams Parmesan cheese, freshly grated, plus more for serving
- 30 grams unsalted butter
- Fresh sage leaves for garnish
- Black pepper for garnish
Instructions
- To make the garganelli, combine 280 grams '00' flour and 0.5 teaspoon salt in a large bowl. Gradually add 120 ml water, mixing until a shaggy dough forms. Transfer to a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic. Cover with plastic wrap and let rest at room temperature for 30 minutes.
- While the dough rests, prepare the pumpkin. Cut 600 grams peeled and seeded pumpkin into 2.5 cm cubes. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pumpkin cubes and cook for 10-12 minutes, stirring occasionally, until tender and lightly browned. Remove from the skillet and set aside.
- In the same skillet, add 1 tablespoon olive oil. Add 1 medium finely diced onion and cook for 5-7 minutes until softened and translucent. Add 2 cloves finely chopped garlic and 1 tablespoon finely chopped fresh sage leaves, and cook for another 1 minute until fragrant.
- Add the cooked pumpkin, 1 teaspoon smoked paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to the skillet. Pour in 120 ml vegetable broth and bring to a simmer. Cook for 5 minutes, allowing flavors to meld. Remove from heat and, using an immersion blender or by carefully transferring to a regular blender, blend the mixture until smooth. Return the sauce to the skillet.
- Roll out the rested garganelli dough thinly (about 1-2 mm thick) on a lightly floured surface. Cut into 4x4 cm squares. Take each square and roll it diagonally around a garganelli board (or a ridged gnocchi board/skewer) to create the characteristic ridged tube shape. Place the formed garganelli on a lightly floured baking sheet.
- Bring a large pot of salted water to a rolling boil. Carefully add the garganelli and cook for 3-5 minutes, or until al dente. Drain the garganelli, reserving 120 ml of the pasta cooking water.
- Add 30 grams unsalted butter and 60 grams freshly grated Parmesan cheese to the pumpkin sauce. Stir until the butter is melted and the cheese is incorporated, creating a creamy texture. If the sauce is too thick, add small amounts of the reserved pasta cooking water until it reaches your desired consistency.
- Add the cooked garganelli directly into the pumpkin sauce. Toss gently to coat all the pasta evenly. Cook for 1-2 minutes, allowing the pasta to absorb the sauce.
- Divide the Garganelli Zucca Affumicata among 4 serving plates. Garnish each serving with a sprinkle of freshly grated Parmesan cheese, a few fresh sage leaves, and a crack of fresh black pepper. Serve immediately.