Pasta With Pumpkin And Radicchio

Preparation:

Preparation: Clean the pumpkin by depriving it of the peel, seeds and filaments, wash it and cut it into sticks; blanch them for a minute in boiling salted water and drain. Clean the radicchio by depriving it of the deteriorated leaves, wash it, drain it and cut it into strips. Peel the shallot, wash it and chop it finely; wash the basil, dry it delicately with a cloth and chop it. Put the oil in a pan and let the minced shallot dry in it without letting it colour; add the pumpkin sticks and brown them briefly, pour in a ladleful of water, season with a pinch of salt and pepper and cook for 10-15 minutes over a moderate heat with the pan covered, stirring occasionally with a spoonful of wood. Five minutes before the end of cooking, add the strips of radicchio and a little chopped parsley. Bring plenty of water to the boil in a saucepan, add salt and cook the pasta; drain it al dente, dress it with the pumpkin and radicchio ragout, sprinkle it with the remaining chopped parsley and serve hot.