Pumpkin sauce for pasta

Ingredients for 4 servings:

• 400 g pumpkin flesh, peeled and pitted
• 2 garlic cloves
• 6 tbsp extra virgin olive oil
• 1 peperoncini or chili pepper
• Salt and pepper, black
• 1 cup of water, warm
• ½ bunch parsley
• 1 handful of freshly grated Parmesan cheese
• 360 g pasta, short (e.g. penne)
• salt water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Pasta con la zucca. A recipe from Naples that is also prepared in Venice, but without chili pepper and with butter.

Cut the pumpkin into small cubes. Deseed and finely chop the chili pepper. Halve 3 garlic cloves if you want to remove them, or finely chop 2 garlic cloves if you want to eat them. Finely chop the parsley. Heat 6 tablespoons of olive oil in a saucepan. Sauté the garlic and chili pepper. Remove the garlic if necessary. Add the pumpkin cubes and sauté briefly. Season with salt and pepper and add a cup of warm water. Let the sauce thicken uncovered, stirring constantly, until it forms a liquid paste. Finally, stir in the parsley. Meanwhile, cook the pasta in salted water until al dente. Drain the pasta, let it dry well, and stir it into the sauce. Serve with plenty of freshly grated Parmesan cheese.