Tagliatelle with Pumpkin Sauce

Tagliatelle with butternut squash sauce is a very simple dish with an unusual and probably unknown taste. Recipe from Jamie Oliver’s book.

Cook: 3 hour

Servings: 3-4

Ingredients

• Butternut pumpkin – 800 Grams
• Onion – 1 Piece
• Garlic – 4 Cloves
• Butter – 1 Tbsp. the spoon
• Olive Oil – 30 Milliliters
• Thyme – – To taste
• Chicken broth – 1 Glass
• Smoked brisket – 100 grams
• Pasta – 350 Grams

Directions

1. Peel the onion and garlic, chop finely and fry in olive oil.
2. When the onion and garlic are browned, add chopped pumpkin and thyme (fresh leaves) to the pan in medium-sized cubes. Fry for another 5 minutes.
3. Then pour hot broth into the pan and simmer the pumpkin for 20-25 minutes over low heat under a closed lid. Finally, add salt and pepper to taste.
4. Meanwhile, boil the pasta until tender. We leave one glass of water in which the pasta was cooked.
5. Fry the bacon separately until crispy.
6. Mix boiled pasta, bacon and pumpkin sauce. If suddenly the sauce is too thick – add a little water in which the pasta was cooked

   

7. Sprinkle with grated cheese and fresh thyme.

Bon appetit!