Pumpkin and sausage meat pasta
We offer you a new topping idea for your pasta! And believe us, you too will fall for this slightly sweet combination thanks to the addition of pumpkin. It will also be an opportunity to cook this squash in another way than velouté or simply roasted ;-)
Ingredients
Preparation
Crumble the sausage meat and place it in a pan with a drizzle of olive oil.
If you have sausages in the fridge instead of sausage meat, use them! Simply remove the transparent part around the sausage and collect the meat.
Brown the sausage meat with the olive oil over high heat for 3-4 minutes while stirring.
Add the white wine and continue stirring until the alcohol evaporates.
Reserve this preparation in a bowl.
Prepare the pumpkin: remove the skin and cut the flesh into small pieces to ensure faster cooking.
After finely cutting the onion, brown it with a drizzle of olive oil in the same pan as the sausage meat.
Add the rosemary sprigs and pumpkin pieces then cook a little while mixing.
Remove the rosemary sprigs and add half a glass of water to the pan. Cook covered for 18 minutes over medium heat while stirring from time to time.
Cook the pasta according to the directions on the package.
Mash the pumpkin using a wooden spoon (this will almost give you the texture of a puree). Add the sausage meat you had reserved and pepper. Stir.
Add a spoonful of pasta cooking water, mix and simmer over low heat until the pasta has finished cooking.
Once the pasta is cooked, drain it and add it to the pan directly with the filling.
Add the grated parmesan and mix.
All you have to do is serve your pasta on a plate, sprinkle more parmesan on top and enjoy it!
Observations
How long can I keep pumpkin and sausage pasta?
You can place them in an airtight container and store them in the refrigerator for 2 days.
How do I reheat my leftover pasta?
Place your pasta in a frying pan or saucepan over medium heat with a little water and reheat while stirring.
What should you replace sausage meat with?
For the perfect flavor combination, you can combine pumpkin with bacon or shrimp.
What shape of pasta is recommended for this recipe?
We recommend short pastas such as rigatoni, mezze maniche, paccheri, tortiglioni or fusilloni.
How to make this dish even creamier?
Don’t hesitate to add a spoonful of heavy cream for an even softer result.
What should I do with the pumpkin I have left (if the piece I bought was larger than I needed)?
Nothing better than a good, creamy velouté to warm your taste buds. Easy to make, we recommend our recipe by clicking here.
