Cucuzza

Cucuzza

Serves about 4. Recipe by the late Marie Noto Pizzuto is provided by her daughter Carolyn Pizzuto Green.

1 onion, diced

1/4 cup bacon drippings or olive oil

1 large cucuzza squash, peeled, seeded and cubed

1 (15.5-oz.) can diced tomatoes

Salt, black pepper and red pepper, to taste

Accent (monosodium glutamate), to taste

Garlic powder, to taste

1 to 2 tbls. dried basil

11/2 cups water or chicken stock

8 ozs. thin spaghetti, cooked and drained

1/2 cup grated Pecorino Romano cheese, if desired

1. In a small Dutch oven, sauté onion in bacon drippings or olive oil. Add cubed cucuzza, diced tomatoes, seasonings, basil and water or chicken stock. Bring to boil, then simmer until cucuzza is tender.

2. Ladle over spaghetti. Top with grated cheese if desired.