John Myers
Rigatoni with Pumpkin Bolognese and Gremolata
The perfect rigatoni with pumpkin bolognese and gremolata recipe with a picture and simple step-by-step instructions.
- 250 g Hokkaido pumpkin meat
- 300 g Mushrooms brown
- 100 g Onion cubes
- 0,25 tsp Chili pepper finely chopped
- Extra virgin olive oil
- Salt
- Black pepper from the mill
- Sugar
- 1 Can Chunky tomatoes, 400 gr.
- 250 g Rigatoni
- 30 g Freshly grated Parmesan
- 20 g Roasted pumpkin seeds
- 1 tablespoon Leaf parsley, finely chopped
- 1 tsp Bio lemon zest
- 100 ml Poultry stock
- Clean the pumpkin and mushrooms and cut into cubes. Heat the oil and simmer the vegetables plus chilli and onion in it for 10 minutes. Season with salt, pepper and a little sugar. Stir in the tomatoes and stock. Simmer open for about 20 minutes. Cook the pasta according to the instructions on the packet.
- In the meantime, chop the pumpkin seeds for the gremolata. Mix with the cheese, lemon zest and parsley. Drain the pasta, collecting 100 ml of the pasta water, add both to the Bolognese, bring to the boil, season with salt and pepper and serve the gremolata.
Facebook Comments