Penne due colori al ragù di lepre con zucca e peperone

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

– 160g pens
– 160g wholemeal penne
– 1 jar of hare ragù
– 250g raw clean pumpkin
– 1 small red pepper
– 1 clove of garlic
– rosemary to taste
- pepper as needed
– fresh thyme to taste
– 1 untreated lemon

  • Cooking time

    20 min.

  • Difficulty

    Easy

  • Cost

    €

The ingredients, from the Pantry, that we recommend

  • Hare ragout

    Hare ragout

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    €7,10
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  • Handcrafted pens

    Handcrafted pens

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    €3,50
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Preparation

- Cut the pepper into small pieces and sauté in a pan with 1 tablespoon of extra virgin olive oil - - Delicàa and the garlic clove over high heat
- When it is cooked (don't let it mush), add the salt and leave it aside
- Cut the pumpkin into cubes and cook it with a sprig of rosemary and a drop of water until cooked, salt it and add it to the pepper
- Remove the garlic and rosemary and heat over a low heat
- Cook the pasta respecting the different cooking times
- Drain the pasta and add the prepared sauce
- Serve and sprinkle with fresh thyme leaves, pepper to taste and a sprinkling of grated lemon peel

Suggestions

This dish is light, rich and quick to prepare
The thyme and lemon peel make it particularly tasty and delicate
Mixing two types of pasta is a strategy to attract the most wary to wholemeal pasta, rich in fibre, which pairs perfectly with this type of sauce

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