Garganelli in red wine shallot and zucchini

03728 GARGANELLI RED WINE SAUCE INGREDIENTS for 4 PEOPLE For the dough: 400 g flour, 4 eggs, salt.

For the sauce: 100 g butter, 2 shallots, 50 g Bouillon, 1 dl of red wine, 2 Zucchini, salt 50 g Parmesan reggiano.

Knead the flour and eggs and whip a sheet; crop of 5 cm to the side, then wrap each square into the stick and pass on the comb.

You will get so gods? macaroni? These stripes precisely garganelli.

Cut the courgettes thinly, add salt and let them lose the water on a chopping board.

Melt 50 g of butter in a saucepan, add a chopped shallot, bruno and red wine; mix well.

In a Pan fry in butter for a few seconds the other finely chopped shallot and Zucchini cut into sticks, and then transfer it into the saucepan, stirring gently.

Cook the garganelli pasta al dente, drain and toss with the grated cheese and the sauce with shallots.

Serve hot with the zucchini.