/ / Tagliatelle Recipe with Muscat Pumpkin Sauce

Tagliatelle Recipe with Muscat Pumpkin Sauce

  • Pumpkin Muscat - 800 Grams
  • Bulb - 1 piece
  • Garlic - 4 Teeth
  • Butter - 1 st. a spoon
  • Olive oil - 30 milliliters
  • Thyme - - To taste
  • Broth chicken - 1 glass
  • Smoked breast - 100 Grams
  • Pasta - 350 Grams

Onions and garlic is cleaned, finely chopped and friedIn olive oil. When the onions and garlic are browned - add small cut gourd and thyme (fresh leaves) into the pan with small cubes. Fry for 5 more minutes. Then pour hot soup into the pan and simmer the pumpkin for 20-25 minutes over low heat with the lid closed. In the end, add salt and pepper to taste. Meanwhile, boil the paste until ready. One glass of water, in which the paste was cooked, is left. Bacon separately fry until crisp. Mix the boiled pasta, bacon and pumpkin sauce. If the sauce is too thick - add a little water, which was cooked pasta. Sprinkle with grated cheese and fresh thyme. Done!

Servings: 3-4

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