Pasta with pumpkin and sausage

Ingredients

• 6.3 oz pasta (rigatoni, paccheri, or mezze maniche)
• 3.5 oz sausage
• 8.1 oz pumpkin (peeled and seeded)
• 0.35 oz grated Parmesan
• 0.9 oz white wine
• Onion, to taste
• Rosemary, to taste

Preparation

• First, remove the casing from the sausage and take out the meat (you can also buy ready-crumbled sausage). Break the meat into small pieces with your hands and add it to a pan with a drizzle of olive oil.
• Brown the sausage over high heat for about 4 minutes, stirring frequently to cook it on all sides. Add the white wine and let it reduce until almost completely evaporated. Transfer the sausage to a bowl and set aside.
  
• Peel the pumpkin and cut it into fairly thin pieces so it cooks faster.
• Finely chop the onion and brown it with a drizzle of olive oil and a few sprigs of rosemary in the same pan you used for the sausage. Add the pumpkin pieces and cook for a few minutes, stirring with a wooden spoon so they absorb the flavors.
  
• Remove the rosemary sprigs and add half a glass of water to the pan. Cover and cook over medium heat for about 18 minutes.
• Cook the pasta in boiling water. Meanwhile, mash the pumpkin with a wooden spoon until it is almost puréed. Add the reserved cooked sausage, sprinkle with black pepper, and mix well. Add a spoonful of pasta cooking water and keep the pan over low heat while the pasta finishes cooking.
  
• Drain the pasta when al dente directly into the pan with the sauce. Add the grated Parmesan and toss briefly.
• The pumpkin and sausage pasta is ready. Serve hot.
  

Cookware

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Questions

Photos of members who cooked this recipe