A tasty and appetizing first course, perfect for the autumn season, also suitable for Sunday lunch. Tagliatelle with white ragu and pumpkin are very simple to make, you will just need some time to cook the ragu… I chose whole wheat egg pasta because I think it pairs better with a rustic dish like this, but you can use other types of pasta, egg or semolina. Try this recipe, it’s very easy but really tasty!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 530.54 (Kcal)
- Carbohydrates 64.49 (g) of which sugars 5.68 (g)
- Proteins 21.23 (g)
- Fat 22.36 (g) of which saturated 4.68 (g)of which unsaturated 7.55 (g)
- Fibers 3.58 (g)
- Sodium 926.26 (mg)
Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.58 oz egg tagliatelle (whole wheat)
- 1 lb pumpkin (cleaned)
- 7 oz mixed minced meat
- 3.5 oz sausage
- Half onion
- Half stalk celery
- 1 carrot (small)
- Half glass white wine
- 1 sprig rosemary
- vegetable broth (if necessary)
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Skillet
- Pot
- Colander
Preparation
First, prepare the white ragu: peel the carrot, clean the onion and the celery. Finely chop the vegetables and sauté them in a pan with a drizzle of oil.
Add the minced meat and the sausage, skinned. Brown over high heat for a few minutes, then deglaze with the white wine.Lower the heat, season with salt, and cook for about 30 minutes, stirring occasionally. If the base becomes dry, moisten with vegetable broth. Towards the end of cooking, add some chopped rosemary for flavor (1).
While the ragu is on the stove, cut the pumpkin flesh into regular cubes. Put it in a skillet with a drizzle of oil, sauté for a few moments, then season with salt and cook until tender. It will take about 10-15 minutes; if necessary, moisten the base with a little hot water or broth (2).
When the pumpkin is ready, add it to the white ragu.
Boil the tagliatelle in salted boiling water for the necessary minutes. Drain them and pour them into the pan with the sauce (3).
Mix over high heat for a minute or two, so that the pasta absorbs the flavors. To blend better, you can add a couple of tablespoons of cooking water.
Whole wheat tagliatelle with white ragu and pumpkin are ready, serve them hot, sprinkling with parmesan if you like.
Tips and Notes
The tagliatelle you see in the photo are from Eggerhof pasta factory. If you can’t find whole wheat ones, you can also use classic or straw and hay egg tagliatelle (either dry or fresh). Alternatively, normal semolina pasta works well.
Try to use a pumpkin with firm and dry flesh, such as Delica or Hokkaido.
If you want to prepare in advance, you can cook the white ragu the day before and store it in the refrigerator.
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