Bright orange squash and peas punctuate this fragrant herbed sauce.
4 pounds Barilla Whole Grain Pasta
1½ cups extra-virgin olive oil
2 pounds finely diced red onion
4 ounces chopped garlic
1 bunch chopped fresh parsley
1 bunch chopped fresh basil
¼ bunch chopped fresh thyme
¼ bunch chopped fresh oregano
2½ pounds diced Roma tomatoes
5 pounds diced pumpkin or squash
2½ pounds frozen peas
2 quarts heavy cream
325 ml white wine
1 quart tomato juice
As needed salt
As needed freshly ground black pepper
As needed grated Parmesan cheese
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Sauté onions and garlic in olive oil until translucent. Add pumpkin (or squash) and sauté until soft. Add all herbs and tomatoes, stir and sauté for 4 to 5 minutes. Add heavy cream, white wine and tomato juice and let simmer for 4 to 5 minutes. Season with salt and pepper.
For each serving, to order: Reheat 1 1/2 cups pasta in boiling salted water for 40 to 60 seconds. Drain and warm in a pan with sauce. Garnish with Parmesan, if desired.