The Best Torchetti Pasta
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The brilliant pasta shape of the torchetti pasta is ideal for fish dishes as well as smooth tomato and cream-based sauces. The torchetti pasta is of the highest quality, as well as they present beautifully on the plate.
Blue Hubbard Torchetti Pasta
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Ingredients of Blue Hubbard Torchetti Pasta
- 1/2 a cup of finely chopped red onion
- 3/4 pound of Torretti dry torchetti pasta
- 4 ounces of small-cubed, uncured pancetta
- 6 quarts of water in a large pot along with 2 teaspoons of salt
- 1/4 cup freshly chopped sage and 1 cup freshly grated fontina cheese
- Small-cube blue Hubbard squash, 4 cups, and 4 teaspoons of olive oil
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Instructions for Blue Hubbard Torchetti Pasta
- First of all, set the oven to 425°F. Combine 4 C of cubed blue Hubbard squash with 4 teaspoons of extra virgin olive oil. For ten minutes, bake. Then cut the red onion into pieces as well as set it aside while the squash bakes. Additionally, heat a sizable pot with 6 quarts of water as well as 2 teaspoons of salt.
- After that add the red onion to the pan after the squash has cooked for at least 10 minutes, then flip the onion over with the squash after coating the onion with the pan's olive oil. After that cook the vegetables for an additional 10 minutes in the oven.
- When the water in the pot is boiling, add the torchetti as well as cook them for at least 10 minutes or until they are al dente. 4 ounces of small-cubed, uncured pancetta are added to a big skillet as well as browned over medium-high heat while the vegetables, as well as torchetti pasta, are cooking.
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