Este prato é a forma perfeita de dar as boas-vindas ao outono, transformando a humilde abóbora num molho sedoso, cremoso e cheio de sabor. A doçura da abóbora assada, combinada com o toque picante da malagueta e a cremosidade do queijo ricotta, cria um prato de massa reconfortante e surpreendentemente elegante, ideal para um jantar especial durante a semana.

Ingredientes

  • 200g de Farinha de Trigo
  • 2 Ovos inteiros
  • 1 Cebola
  • 3 Dentes de Alho
  • Sal e Pimenta q.b.
  • 1 Ramo de Tomilho
  • 1 Fio de Azeite
  • 1/2 Pimento Vermelho
  • 1/2 Abóbora (usei butternut squash)
  • 1 Malagueta
  • 125g de Queijo Ricotta
  • Queijo parmesão
  • Folhas de Manjericão

Preparação

  1. Pese a farinha e coloque-a num monte sobre uma superfície apropriada para amassar: pedra ou madeira de preferência.
  2. Faça um buraco no centro, e coloque os ovos nesse buraco. Com a ajuda de um garfo, e em movimentos circulares, vá incorporando a farinha e o ovo. Quando obtiver uma textura de areia molhada, comece a amassar manualmente.
  3. Amasse até sentir que a massa começa a adquirir alguma elasticidade. Forme uma bola e embrulhe-a com película aderente. Deixe repousar no frigorífico pelo menos 1 hora.
  4. Depois deste período de tempo, estenda a massa, apenas de forma a que caixa na ranhura da máquina.
  5. Passe-a na ranhura 1 até que fique bem uniforme e macia.
  6. Depois passe para a ranhura 4. Corte-a com a ajuda do acessório.
  7. Para o molho, nada poderia ser mais simples.
  8. Pré-aqueça o forno a 180ºC.
  9. Descasque a cebola, os alhos e a abóbora. Limpe o pimento. Corte os legumes em pedaços e coloque-os numa assadeira.
  10. Regue-os com um fio de azeite, tempere com sal e pimenta e adicione as folhas de tomilho.
  11. Junte a malagueta picada.
  12. Leve ao forno, durante 25 minutos. Retire e deixe arrefecer um pouco.
  13. Coloque o conteúdo da assadeira num processador de alimentos, adicione o queijo ricotta e triture. Eu gosto de deixar alguma textura, mas pode triturar o molho completamente.
  14. Retifique os temperos se necessário.
  15. Coza a massa por 2 minutos, escorra e envolva no molho.
  16. Polvilhe com queijo ralado e folhas de manjericão e sirva de imediato.

For a taste of autumn in a bowl, here is the English version of this wonderfully creamy pasta dish.

Linguine with Butternut Squash Sauce

This recipe is a beautiful celebration of autumnal flavours, turning roasted butternut squash into a velvety, luxurious pasta sauce. Roasting the squash with onion, garlic, and thyme brings out its natural sweetness and adds a wonderful depth of flavour, which is then balanced by a hint of chilli heat and the creamy richness of ricotta cheese. It’s an incredibly comforting and elegant dish that feels special but is wonderfully simple to prepare.

The recipe includes instructions for making fresh linguine from scratch, which is a rewarding process that results in a pasta with a truly superior texture. However, if you’re short on time, this sauce works just as beautifully with good-quality dried linguine or another long pasta shape like tagliatelle or fettuccine.

The beauty of this sauce is its rustic texture. The recipe suggests leaving some chunks of the roasted vegetables for a more robust feel, but you can blend it until it’s perfectly smooth if you prefer. Topped with fresh basil and a generous grating of Parmesan cheese, this is a perfect, satisfying meal for a cool evening.

Ingredients

  • For the fresh pasta:
  • 200g plain flour
  • 2 whole eggs
  • For the sauce:
  • 1 onion
  • 3 garlic cloves
  • Salt and pepper, to taste
  • 1 sprig of thyme
  • A drizzle of olive oil
  • 1/2 red bell pepper
  • 1/2 butternut squash
  • 1 chilli
  • 125g ricotta cheese
  • Parmesan cheese, for serving
  • Fresh basil leaves, for serving

Method

  1. To make the pasta, weigh the flour and place it in a mound on a clean work surface (wood or stone is best).
  2. Make a well in the centre and crack the eggs into it. Using a fork, gradually incorporate the flour into the eggs with a circular motion. When the mixture resembles wet sand, begin to knead it by hand.
  3. Knead until the dough becomes elastic. Form it into a ball, wrap it in cling film, and let it rest in the fridge for at least 1 hour.
  4. After it has rested, roll the dough out just enough so that it can fit into the widest setting of your pasta machine.
  5. Pass it through the widest setting (usually setting 1) until it is smooth and uniform.
  6. Then, pass it through to setting 4. Cut the sheet of pasta using the linguine attachment.
  7. For the sauce, nothing could be simpler.
  8. Preheat the oven to 180°C.
  9. Peel the onion, garlic, and butternut squash. Deseed the pepper. Chop the vegetables into pieces and place them in a roasting tin.
  10. Drizzle with olive oil, season with salt, pepper, and the thyme leaves.
  11. Add the chopped chilli.
  12. Roast in the oven for 25 minutes. Remove and let it cool slightly.
  13. Place the contents of the roasting tin into a food processor, add the ricotta cheese, and blend. I like to leave some texture, but you can blend the sauce until it’s completely smooth.
  14. Check and adjust the seasoning if necessary.
  15. Cook the fresh pasta for 2 minutes, drain, and toss with the sauce.
  16. Sprinkle with grated Parmesan cheese and fresh basil leaves, and serve immediately.