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Delicious Whole Wheat Spaghetti Recipe With Creamy Pumpkin Sauce and Crispy Presunto

Delicious Whole Wheat Spaghetti Recipe With Creamy Pumpkin Sauce and Crispy Presunto

Pumpkin Saucẹ
  • 1 Japanẹsẹ pumpkin
  • Coarsẹ salt
  • 1 mẹdium onion
  • 4 garlic clovẹs
  • ½ tẹaspoon coarsẹ salt
  • 2 cups milk
  • 2 tablẹspoons olivẹ oil
  • 4 slicẹs of Prẹsunto
  • Parmẹsan chẹẹsẹ
  • Salt and black pẹppẹr to tastẹ
Wholẹ Whẹat Spaghẹtti
  • 1½ cup wholẹ whẹat flour plus somẹ for dusting
  • ½ tẹaspoon salt
  • 4-5 frẹsh sagẹ lẹavẹs
  • 2 ẹggs
  • 1 tablẹspoon olivẹ oil
  1. Preheat the oven to 400F.
  2. On a cutting board, cut the pumpkin in half and scoop out the seeds and stringy insides, discarding the insides and seeds. Put the pumpkin, cut side up, inside an oven safe dish and sprinkle with coarse salt.
  3. Put the pumpkin in the oven and allow it to roast 30-40 minutes or until a fork can easily slide into the flesh.  Prepare the fresh spaghetti while the pumpkin cooks.
  4. Rinse the sage leaves under cool water and them dry before laying them on a cutting board and mincing finely.
  5. Mix the flour, salt, and minced sage in a bowl with a fork before making a well in the center to crack the eggs into. Add the olive oil and start to stir the flour, pulling the flour into the center while stirring, until the mixture becomes clumpy.
  6. Dust a clean flat surface with flour and turn the dough out onto it. Knead the dough, working the dusted flour into the dough to form a smooth ball that doesn’t stick to the surface, about 10 minutes. Wrap the dough in plastic wrap and let it rest about 15 minutes.
  7. Cut the dough into two pieces. Dust the full sheet setting of a pasta maker with flour and run the dough through 3-4 times on the pasta sheet maker, folding it in half between each run through.
  8. When the pasta is a smooth sheet and doesn’t separate when run through the machine, attach the spaghetti setting and dust it with flour.  Put the dough through the spaghetti attachment to make spaghetti noodles, careful to assist it as it comes through by pulling it out straight so it does not clump together. Repeat with the other half.
  9. Bring a pot of water to a boil on the stove over high heat. Drop the spaghetti into it to cook about 3-4 minutes, or when it rises to the top. Drain the spaghetti in the sink through a colander.
  10. Remove the pumpkin from the oven and allow it to cool about 5-10 minutes. Using a fork, scrape the orange flesh from the skin and discard the skin. Roughly chop the onion and smash the garlic cloves on a cutting board.
  11. Heat the olive oil in a large sauté pan over medium-high heat. Add the onion and garlic to the pan and cook about 3 minutes, or until they are just starting to turn brown.  Add the pumpkin to the pan and stir to combine and cook 5-7 minutes; the pumpkin should be starting to cook down into a paste like consistency. Pour the milk into the pan a little bit at a time, stirring constantly.  Allow it come to a simmer, reduce the heat to medium-low and let it cook about 15 minutes, stirring occasionally to prevent it from sticking.
  12. Turn off the heat and pour the sauce into a vessel to blend to it into a smooth, thick liquid. Pour it back into the sauté pan.
  13. Add the cooked spaghetti to the pan and toss it with the sauce to coat all of the noodles. Cover and set aside. Season it with salt and black pepper to taste.
  14. Heat another large pan on the stove over medium heat. Lay the presunto on the bottom of the pan and let it cook 3-4 minutes or until browned and crisp. Remove the presunto from the pan and put it on paper towels to drain of excess fat.
  15. Plate the spaghetti and crumble the presunto on top and finish with shaved parmesan cheese on top.

Recipe adapted from