Saan Saturday (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
saansaturday) wrote2005-10-08 01:20 am
saansaturday) wrote2005-10-08 01:20 am
Entry tags:
Black Spaghetti with Pumpkin and Sausage
I made this up tonight. I'm not sure I have the words to describe how good it was.
1 small hokaido pumpkin (or another variety of your preference)
about 3 Tbsp butter
1 small yellow onion, chopped
1 head of garlic, minced (or less if you're not a garlic freak like me)
400 grams cream
about 1 tsp. dried thyme, crushed
1/4 tsp. chipotle powder
salt and fresh ground black pepper
about 1 Tbsp extra-virgin olive oil
200 grams Italian sausage, cut into slices
250 grams squid ink (black) spaghetti
Preheat oven to 200° C (400° F). Cut the pumpkin in half, remove the seeds and membranes, rub the cut sides with olive oil, sprinkle with salt and pepper, then place cut side down on a lightly oiled baking sheet. Bake for 45 minutes.
Meanwhile prepare the garlic-infused cream sauce. Sweat the onion and garlic with a bit of salt in butter over medium-low for about 15 minutes. Stir in the cream, lower the heat, and simmer, stirring often, for another 20 minutes. Then add the thyme, chipotle powder, salt and pepper to taste.
When the pumpkin comes out of the oven, let it cool enough to handle. The skin should easily peel away from the flesh. Break it into pieces of whatever size you like and set aside.
Heat a large heavy skillet over medium-high. Add a little olive oil, let it heat, then add the sausages and fry until browned on all sides. Turn the heat down and add the pumpkin pieces, turning them gently. You can let them fry a little but you do have to be gentle to keep them from breaking. Add the cream sauce to the pan with the sausage and pumpkin. Stir gently and keep at a bare simmer, stirring often, while you cook the pasta in boiling salted water.
When the pasta is just a bit undercooked, add it to the sauce with some of its cooking water. Toss and stir gently to combine, and serve. :)
1 small hokaido pumpkin (or another variety of your preference)
about 3 Tbsp butter
1 small yellow onion, chopped
1 head of garlic, minced (or less if you're not a garlic freak like me)
400 grams cream
about 1 tsp. dried thyme, crushed
1/4 tsp. chipotle powder
salt and fresh ground black pepper
about 1 Tbsp extra-virgin olive oil
200 grams Italian sausage, cut into slices
250 grams squid ink (black) spaghetti
Preheat oven to 200° C (400° F). Cut the pumpkin in half, remove the seeds and membranes, rub the cut sides with olive oil, sprinkle with salt and pepper, then place cut side down on a lightly oiled baking sheet. Bake for 45 minutes.
Meanwhile prepare the garlic-infused cream sauce. Sweat the onion and garlic with a bit of salt in butter over medium-low for about 15 minutes. Stir in the cream, lower the heat, and simmer, stirring often, for another 20 minutes. Then add the thyme, chipotle powder, salt and pepper to taste.
When the pumpkin comes out of the oven, let it cool enough to handle. The skin should easily peel away from the flesh. Break it into pieces of whatever size you like and set aside.
Heat a large heavy skillet over medium-high. Add a little olive oil, let it heat, then add the sausages and fry until browned on all sides. Turn the heat down and add the pumpkin pieces, turning them gently. You can let them fry a little but you do have to be gentle to keep them from breaking. Add the cream sauce to the pan with the sausage and pumpkin. Stir gently and keep at a bare simmer, stirring often, while you cook the pasta in boiling salted water.
When the pasta is just a bit undercooked, add it to the sauce with some of its cooking water. Toss and stir gently to combine, and serve. :)