Penne rigate with a sweet and sour sauce recipe

 

Serves : 4 servings 

Preparation time : 20 minutes (plus frying time)

Ingredients : 

1)  500 g penne rigate
2)  3 tbsp olive oil
3)  1 onion
4)  1 garlic clove
5)  700 g pumpkin flesh
6)  125 ml dry white wine
7)  75 ml vegetable stock
8)  salt
9)  pepper
10)  1 tsp sugar
11)  1/2 tsp ginger powder
12)  2 tbsp crème fraîche
13)  2 tbsp lemon juice
14)  1 bunch chives

Preparation Method :

1) Cook the pasta according to the instructions on the packet, then drain. Heat the olive oil. Peel and dice the onion and garlic, and cook in the oil until transparent.

2) Add the diced pumpkin and fry for 3 minutes whilst stirring. Pour on the white wine and vegetable stock, season with salt, pepper, sugar and ginger powder, and cook over a low heat for a further 15 minutes.

3) After 7 minutes remove approx. 4 tablespoons of the pumpkin and put to one side. Purée the rest of the pumpkin, mix in the crème fraîche, season with lemon juice and add a little salt if required.

4) Wash the chives, shake dry and chop. Mix half of the chives with the diced pumpkin into the sauce and warm briefly. Serve the pasta with the sauce, sprinkled with the remaining chives.

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