Tagliatelle with Pumpkin Sauce
by Editorial Staff
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
- Peel the onion and garlic, chop finely and fry in olive oil.
- 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.
- 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.
- Meanwhile, boil the pasta until tender. We leave one glass of water in which the pasta was cooked.
- Fry the bacon separately until crispy.
- Mix boiled pasta, bacon and pumpkin sauce. If suddenly the sauce is too thick – add a little water in which the pasta was cooked
- Sprinkle with grated cheese and fresh thyme.
Bon appetit!
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