Neapolitan pumpkin pasta is a delightful traditional first course, also known as “pasta e cocozza”, rich in flavor and light, very easy to prepare.
Just a few simple ingredients for a creamy and enveloping dish from the poor cuisine, a perfect comfort food for cold days. And if you love pumpkin, also check out the collection of recipes 10 irresistible pumpkin first courses you can find by clicking HERE.
Read how to make Neapolitan pumpkin pasta with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz pasta
- 1.75 lbs pumpkin
- 1 clove garlic
- parsley (chopped)
- 1 chili pepper
- extra virgin olive oil
- salt
- pepper
Preparation of Neapolitan Pumpkin Pasta
Clean the pumpkin by removing the skin, seeds, and fibers and cut it into cubes.
In a large pot, heat a drizzle of extra virgin olive oil and sauté the garlic in its skin and the chili pepper for a few minutes.
Add the pumpkin cubes, a bit of chopped parsley, and adjust with salt and pepper.Let them brown for a few minutes, stirring continuously, then remove the garlic and add enough water to cover the pumpkin.
Cook over medium heat for about twenty-five minutes until the pumpkin becomes creamy.
Add the pasta and cover everything with hot water.Cook the pasta, stirring often to prevent it from sticking to the bottom of the pot and adding a little more hot water if it dries out too much.
Turn off and serve your Neapolitan pumpkin pasta immediately, completing to taste with a drizzle of extra virgin olive oil, grated cheese, and chopped parsley.
Notes
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