Did you know I love pumpkin? It’s one of the best foods autumn offers us, suitable for both sweet and savory recipes. With its delicate taste, it pairs well with pasta, main dishes, as a side, or added to a delicious cake! Considering that I’m not too fond of the cold seasons, I can still find their positive side! Today, I propose Fusilli with Pumpkin, Sausage, and Tomato, quick to prepare but very tasty.

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Difficulty: Easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: 4People
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients

1.5 cups fusilli
4.5 cups pumpkin (peeled)
0.9 lbs sausage (pork)
1.1 lbs tomatoes (about 3 tomatoes)
2 pinches fine salt
1 pinch black pepper (ground)
2 tbsps grated parmesan
1 tbsp olive oil
1 tsp coarse salt

Preparation

Wash the pumpkin, remove the skin (I use a peeler), cut it into cubes and put it in a blender.
Blend until you have finely chopped the pumpkin.
Do the same with the tomatoes: wash them, remove the skin and seeds, blend them in a mixer.
In a large pan, put a drizzle of oil, add the chopped pumpkin, the sausage with skin removed, and the blended tomato.
Try to blend the sausage well with the rest of the mixture, pressing it well with a fork.
Adjust with salt and pepper and cook for about 20 minutes.
Meanwhile, put plenty of water in a pot, as soon as it boils add a teaspoon of coarse salt and the pasta.
Cook until al dente, at least 3 minutes before the cooking time, drain it with a slotted spoon and put it directly in the pan with the pumpkin sauce.
Cook for a few minutes, adding cooking water if it becomes too dry.
Towards the end of cooking, sprinkle with parmesan.
Serve hot.