Marinara spaghetti with Hokkaido

Ingredients for 4 people:
2 onions
1 stalk of celery
500 g nutmeg pumpkin or Hokkaido pumpkin
3 cloves of garlic
4 sprigs of rosemary, sage or thyme400 g of marinara or arrabbiata sauce
3 tbsp olive oil
1/2 tsp dried oregano
150 ml red wine (or water)
Salt, pepper
400-500 g spaghetti (or other long noodles)
approx. 3 tsp miso paste
Parmesan

Preparation:

Peel the onion, halve it and cut into thin slices. Wash the celery stalks, cut off the dry ends, if the stems seem dry, peel them. First cut the celery lengthwise into strips, then dice crosswise. Peel the pumpkin and grate it coarsely. Peel the garlic, halve it and cut it into slices. Wash the herbs, shake dry, pluck and chop roughly.

Heat the olive oil in a wide pot, Fry the onions until light brown, this takes 6 to 8 minutes. Add the rest. Stir in the oregano, deglaze with red wine and add the marinara or arrabbiata tomato sauce. Season with salt and pepper. Cover and let simmer for 20 minutes. Stir occasionally and as soon as the sauce becomes too thick, thin it out again with a few spoonfuls of pasta water. Finally season with miso paste.

For 500 g spaghetti bring a pot with about 5 liters of water and 40 grams of salt to the boil. Cook the pasta in it without a lid until al dente according to the package instructions. Drain the pasta, do not rinse and add it to the sauce until dripping wet and let it steep for another minute. Lift the spaghetti out of the pot with a pair of tongs, arrange it with a slight twisting movement, if necessary use a spoon to pour some more sauce from the pot over the pasta and sprinkle with grated Parmesan.

If you like it a little spicier. Arrabbiata tomato sauce 

Have fun cooking!