Sugo alla zucca

Here one of the tens ways to cook the pumpkin. This is a pasta sauce with a delicate taste that goes well with short pasta like fusilli, farfalle, penne or gnocchi.









Ingredients:
Half pumpkin
15 big ripe tomatoes (or tomato puree)
1 onion
Sage
Olive oil
Salt and pepper

Cut the onion finely and let it brown in a pot with some olive oil. Dice the pumpkin and add to the onion. Add also a couple of leaves of sage, finely chopped.

In the meanwhile, place the tomatoes in a big pot with boiling water. Once the peel of tomatoes starts opening up, remove the tomatoes from the water, peel them and cut away the petiole.

Blend the tomatoes obtaining a liquid tomato puree. Pour the tomato puree into the pot with the pumpkin and let it cook for at least 30 minutes.

Adjust with salt and pepper according to your taste. Cook the pasta you have chosen in salted boiling water and once ready, mix it with the sauce. I strongly suggest to serve it with Parmigiano! mmm... I love it!