Tagliatelle with Creamy Pumpkin Sauce, Sage, and Crispy Prosciutto - photo 1
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Tagliatelle with Creamy Pumpkin Sauce, Sage, and Crispy Prosciutto

Pikantne Pizza and Pasta Italian Cuisine Main Dishes 60 min Medium 14 wyświetleń ~72.36 PLN - (0)
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Description

This dish is the essence of autumn on a plate. The velvety, smooth, and naturally sweet sauce made from roasted hokkaido pumpkin perfectly envelops the wide ribbons of tagliatelle pasta. The deep, earthy aroma of fresh sage sautéed in butter creates an extraordinary bouquet of scents that transports you straight to an Italian trattoria on a chilly evening. The intensely salty and delightfully crispy prosciutto, which transforms into delicious, thin chips after baking, serves as a counterpoint to the creamy delicacy of the sauce. The dish is finished with freshly grated parmesan, adding a nutty note and depth of umami. Not only is the dish incredibly tasty, but it also presents beautifully on the plate, combining warm shades of orange, green, and burgundy. Perfect for an elegant dinner, a romantic evening for two, or as comfort on a rainy day. Serve with a glass of light white wine, such as Pinot Grigio.

Ingredients (14)

Servings:
4
  • Tagliatelle pasta 400 g
  • Hokkaido pumpkin 600 g
  • Parma ham 100 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Masło 82% 30 g
  • Extra virgin olive oil 0.1 łyżek
  • 30% cream 150 ml
  • Ser parmezan (parmigiano reggiano) 50 g
  • Fresh sage 20 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Pumpkin seeds 30 g
💰 Szacowany koszt dania: ~72.36 PLN (18.09 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing pumpkin purée

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Thoroughly wash the hokkaido pumpkin. Using a sharp, large knife, cut it in half, and then each half into quarters. Use a spoon to scoop out the seed cavity along with the fibrous flesh from the center. Do not peel the skin - it will soften and is edible after baking. Place the pumpkin pieces on a large baking sheet lined with parchment paper, skin side down. Bake for 25-30 minutes, until the flesh is very soft (check by inserting a fork - it should go in without resistance).

Ingredients: Hokkaido pumpkin
Use a stable cutting board to prevent the pumpkin from slipping. If the pumpkin is very hard, you can put it in the microwave for 2-3 minutes to soften it slightly and make it easier to cut. Parchment paper will make cleanup easier.
2

Remove the baked pumpkin from the oven and let it sit for a few minutes to cool slightly so it can be safely handled. Use a spoon to separate the soft flesh from the skin (although the skin of hokkaido is edible, it's better to remove it for a smoother purée). Transfer all the flesh to a blender or a tall container. Blend until you achieve a perfectly smooth, velvety mixture. If the purée is very thick, you can add 1-2 tablespoons of water. Set aside.

Ingredients: Hokkaido pumpkin
If you don't have a countertop blender, you can use an immersion blender. Make sure there are no lumps – the smoothness of the sauce is key. You can also strain the mixture through a fine sieve for even more creaminess.

Crispy prosciutto and sage butter

3

Reduce the oven temperature to 180°C. On the same baking sheet where the pumpkin was roasted (you can replace the paper with a fresh one), lay out the slices of prosciutto individually. Make sure they do not overlap. Place in the oven and bake for 8-10 minutes, until they become darker, firm, and crispy. Be careful towards the end of baking, as the thin slices can easily burn. Remove from the oven and transfer to a plate lined with paper towels to drain excess fat.

Ingredients: Parma ham
Alternatively, you can fry the prosciutto in a dry, cold pan over medium heat. Placing it in a cold pan allows for the slow rendering of fat and achieving the perfect crispiness.
4

In a small skillet over medium heat, melt the butter. When it starts to foam, add about 10-12 of the largest sage leaves. Fry for 1-2 minutes until the leaves become dark green and crispy. Be careful not to burn the butter. Remove the crispy leaves with a slotted spoon and set them aside on a paper towel. Keep the remaining butter in the skillet, which has taken on the intense aroma of sage. Finely chop the remaining fresh sage.

Ingredients: Masło 82%, Fresh sage
The butter is ready when it takes on a slightly nutty aroma and a golden-brown color (known as browned butter or beurre noisette). This will add extra depth of flavor to the dish. Crispy sage leaves will be a delicious garnish.

Preparing the sauce

5

In a large, deep skillet or a wide pot, heat olive oil over medium heat. Peel the onion and chop it into very small cubes. Add it to the heated oil and sauté, stirring occasionally, for about 5-6 minutes, until it becomes soft and translucent. Peel the garlic, crush it with a press or chop it very finely. Add it to the onion and sauté for another minute, until it releases its aroma. Be careful not to burn it, as it will become bitter.

Ingredients: Extra virgin olive oil, Onion, Garlic
Use a pan large enough to fit all the pasta later. The finer you chop the onion, the more uniform the sauce will be. Frying the garlic for a minute is sufficient; longer may cause it to burn.
6

Add the prepared pumpkin purée, chopped fresh sage, and 30% cream to the sautéed onion and garlic. Mix everything thoroughly with a whisk or wooden spoon until the ingredients combine into a uniform, smooth sauce with a beautiful orange color. Reduce the heat and warm the sauce, gently stirring, for about 3-4 minutes, until it is hot and starts to bubble slightly. Do not let it come to a vigorous boil.

Ingredients: 30% cream, Fresh sage
Using a whisk will help avoid lumps and achieve a perfectly smooth sauce consistency. If the sauce is too thick, you can add a bit of hot water or milk.
7

Remove the pan with the sauce from the heat. Season with salt, freshly ground black pepper, and a pinch of freshly grated nutmeg. Grate the Parmesan cheese using a fine grater. Add about 2/3 of the grated Parmesan to the sauce and stir vigorously until the cheese completely melts and combines with the sauce, making it even creamier and richer in flavor. Taste and add more seasoning if necessary.

Ingredients: Salt, Pieprz czarny świeżo mielony, Nutmeg, Ser parmezan (parmigiano reggiano)
Always remove the sauce from the heat before adding the cheese. Too high a temperature can cause the cheese to curdle instead of melting smoothly. Freshly grated nutmeg has a much more intense aroma than ground nutmeg.

Cooking the pasta and finishing up

8

In a large pot, bring at least 4 liters of water to a boil. When the water is boiling vigorously, add a generous tablespoon of salt (about 10g). The water should be as salty as the sea. Add the tagliatelle pasta and cook according to the package instructions, but for 1-2 minutes less, so it is 'al dente' (slightly firm in the center). Just before draining the pasta, using a ladle or cup, reserve about 250 ml (one cup) of the water in which the pasta was cooked. This water is crucial for finishing the sauce.

Ingredients: Tagliatelle pasta, Salt
Don't break the pasta! Put it in the pot, and after a moment, it will submerge completely. Cooking 'al dente' is important because the pasta will continue to cook in the hot sauce. The water from cooking the pasta contains starch, which will help thicken the sauce and make it adhere better to the pasta.
9

Drain the pasta in a colander (do not rinse it with cold water!). Immediately transfer the hot pasta to the pan with the pumpkin sauce. Place the pan back on low heat. Add about 1/4 cup (60 ml) of the reserved pasta cooking water. Using tongs or two forks, vigorously toss and mix the pasta in the sauce for about a minute. The sauce should perfectly coat each strand of pasta, becoming shiny and creamy. If it is too thick, add a little more pasta water.

Ingredients: Tagliatelle pasta
This technique, known in Italy as 'mantecatura', is the secret to the perfect pasta dish. It emulsifies fat and starch, creating a perfectly creamy sauce that is neither too thin nor too thick.
10

Immediately divide the pasta into 4 deep plates. On top of each portion, place the crumbled, crispy prosciutto and a few crispy sage leaves. Sprinkle with the remaining grated Parmesan. If you prepared the optional pumpkin seeds, sprinkle them over the dish for added texture. Finally, gently drizzle each portion with the aromatic sage butter that remains in the pan. Serve immediately while hot.

Ingredients: Parma ham, Fresh sage, Ser parmezan (parmigiano reggiano), Pumpkin seeds, Masło 82%
Dishes with pasta taste best right after preparation. Heating the plates (e.g., in an oven preheated to 50°C) will help the dish maintain its temperature longer.

Fun Fact

💡

Legend has it that tagliatelle pasta was created in 1487 by master Zefirano, a chef from Bologna, in honor of the wedding of Lucrezia Borgia. The long, golden strands of pasta were said to be inspired by her blonde hair. Officially, the gold standard width of tagliatelle (8 mm) is preserved in the Bologna Chamber of Commerce.

Best for

Elegancka kolacja Jesienny obiad Randka w domu Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve in deep, warmed pasta plates to keep the dish warm for as long as possible. Before serving, you can gently drizzle the whole dish with high-quality olive oil. The dish pairs perfectly with a light, dry white wine, such as Pinot Grigio, Soave, or Gavi.

🥡 Storage

This dish tastes best when freshly prepared. If there are leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that the prosciutto will lose its crispness. To reheat, transfer the pasta to a skillet, add a little milk or water, and heat over low heat, gently stirring until the sauce becomes creamy again.

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