14 June 2009

campanelle with zucchini ragù


This was made with my boss' ginormous-home-grown zucchini and pattypan squash.

Serves 4.

Ingredients
1/2lb. (250g) campanelle (or other sauce-collecting) pasta
1 cup (~ 1/2lb. or 250g) ground pork
1.5 medium sized zucchini (equivalent to 1/3 of the home-grown stuff!), dice to ~2cm cubes
2 normal-sized squash (eq. to 2/3 of my boss' squash!), dice to ~2cm cubes
1 clove garlic, finely chopped
1tbp dried parsley
1/2 tbp dried basil
1 roma tomato, diced to ~2cm cubes
3 oz. (85g) tomato paste
1/2 cup grated pecorino romano (or other parmesan) cheese


Preparations
1. Cook pasta until
al dente; drain, set aside.
2. Brown pork over medium to high heat with 2-3tbp olive oil.
3. Add garlic, zucchini & squash to pan and cook until slightly tender.
4. Add tomatoes and tomato paste along with ~2/3 cup water. Add parsley & basil. Season with salt & pepper. Stir well.
5. Reduce to low-medium heat. Simmer until sauce thickens.
6. Toss in prepared pasta until pasta has been coated with sauce.
7. Turn off heat and serve with grated cheese.

Enjoy.

No comments:

Post a Comment