The New Spaghetti Western (Texan, that is): Tracie’s Pasta e Zucca

Ingredients list:
A 2-inch piece of “zucca di napoli” pumpkin (get an idea of how much that is here)

2 garlic cloves
enough olive oil to cover sauce pan plus some for drizzling
6 ounces of pasta (or whatever your definition of “pasta for 2” is)
salt to taste
pinch of red pepper flakes
1 tbsp chopped parsley (or in my case, fried sage leaves)
Here’s Tracie’s explanation of “pasta e zucca”:
hey susan! i'll leave that recipe on this post's comments so maybe someone else will grow a wild hair up their asses and try to make it.
cut a hunk of zucca (please don't ask me how much, about a 2-inch thick slice for 2 people if you want it squashy) into squares (some bigger, some smaller. this way, some will sciogliere and some will maintain a little zucca integrity).
cover the bottom of a pan (keeping in mind that youwill have to add water and pasta) with a healthy helpin of olive oil. let a couple of garlic cloves (halved) flavor the oil and become just blonde.
into the hot oil, add the cubed zucca and some salt. cover the pan and let it go for a couple of minutes.
stir it just enough to keep it from sticking and leave it alone to fry just enough to let some of if brown a little.
when you've gotten a little caramelization going (vedi tu!), add enough water to eventually cover the amount of pasta you want to cook. stir it, salt it, and let it get soft.
when the pieces are soft, add the pasta into the same pan as the zucca and if necessary, more water to cover it all by about an inch. the traditional pasta here is the pasta mista, but i love tubettini integrale. i have to eat the tubes in a secret cave where the food police can't find me, but since your guy isn't italian, you can invent as your sfizio sees fit.
cook it, stirring frequently (mi raccomando! that is, if you don't want to spend the night excavating pieces of cooked pasta from the bottom of your pan) until it's done. it should seem like a clingy, thick sauce, not a soup.
at the end, add pepperoncino if you want, fresh prezz, and a drizzle of evoo.

9 Comments:
OH MY, SUSAN! THIS LOOKS FANTASTIC!! I HAVE AN IDEA--- I'LL TEACH YOU COOKING WITH HERBS, YOU TEACH ME COOKING ITALIAN! COME ON OVER!
OH MY, SUSAN! THIS LOOKS FANTASTIC!! I HAVE AN IDEA--- I'LL TEACH YOU COOKING WITH HERBS, YOU TEACH ME COOKING ITALIAN! COME ON OVER!
hey, that's me!
wow...that is some lobey pumpkin. i understand your fear :)
glad it was good, but judging by ALL OF YOUR OTHER RECIPES, i imagined you wouldn't have any trouble at all.
This looks so delicious!!!! What a wonderful dish for the fall! I really want to make this!
Susan, I have a suggestion, maybe you'll think I'm 'heretic' or something.
I love to use pumpkins and squashes and stuff like that and I hate cutting them raw too. So I bake them in the oven for a little bit (half an hour or more depending on the size) and then let them cool down and then peel them. It's really easy and for most dishes it's perfect. Like, for that pasta dish it would be perfect. You just skip the part where you let the pumpkin pieces soften in a pan, since they're soft enough already.
In my region we do that dish a lot adding some sausage, and often with rice instead of pasta. I love it. It's a wonderful variation, if you like sausage. :)
I'm going to add a post about a recent butternut squah/ragu rice that I made recently, inspired by the pumpkin/sausage combination. It was very good :)
Hi Lin, Ok, it's a deal. Your country or mine?
Hi Tracie, Thanks a million. It was a really great dinner and not hard.
Hi Beenzzz, Try it, it's great!
Hi Chem, Actually, that's what I did, I baked the pumpkin first. It sure is easier. I'll be waiting to see your sausage-zucca recipe. What region is it from?
that looks delicious. I was thinking about you the other day. I have been watching the Jamie Oliver Great Italian Escape series on the Travel Channel. It's really entertaining and the food? oh my god.
It sounds wonderful, and I think pumpkin & pasta go together really well. A ravioli factory near my neighborhood makes pumpkin ravioli this time of year. They sell a fantastic walnut sauce to go with it, too: just walnuts, water, Locatelli cheese, pine nuts, garlic, olive oil and spices. Sort of a walnut pesto-thing.
Hey Susan,
ehm.. maybe I should have read the whole post before commenting, eh? Sorry :) :)
I'm not sure where the squash/sausage combination comes from. My mom is from Piemonte and she makes it a lot, but I recently had it made by some Roman friends.
Thanks for stopping by on my blog!
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