Photo courtesy of The Pasta Place |
So without further ado, here is mamma Andrea's own recipe for homemade Roast Pumpkin and Sage Pasta Sauce. Figlia Charlotte advises that this pasta sauce can be put with all sorts of different kind of pasta but is particularly yummy with stuffed Ravioli or Rigatoni. (She should know, she grew up eating it!) And be sure to check out the original pasta dish and and say hello to Andrea and Charlotte at The Pasta Place if you find yourself out and about in Sheung Wan some fine day soon!
Roast Pumpkin & Sage Pasta Sauce Recipe
(Serves 4)
1 tsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
425g pumpkin puree
50g/2oz parmesan, grated
Pinch of chili flakes
Zest of 1 lemon
25g/1oz butter
85g/ 3oz fresh breadcrumbs
2 tbsp chopped sage and whole sage leaves for garnish.
Heat oil in a pan and fry onion and garlic for 2-3 minutes until softened. Add the
pumpkin puree, 250ml water, grated parmesan, chili flakes and lemon zest. Stir well
and cook over a low heat for 3-4 minutes. Season with salt and pepper.
Melt the butter in a small frying pan, stir in breadcrumbs and fry until lightly golden.
Stir in the chopped sage leaves.
Serve pasta with pumpkin sauce, sprinkle with the toasted sage breadcrumbs and garnish with crispy fried sage leaves.
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