The Green Tagliatelle with Sausage and Pumpkin is a dish to prepare in the autumn when pumpkin is the star of the kitchen. The green color of the dough is due to the presence of borage leaves, a plant widely used in cooking. The recipe is very simple; prepare it with me by following the steps.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 ¾ cups all-purpose flour
- 2 eggs
- 1 tbsp extra virgin olive oil
- 3 bunches borage
- 2 g fine salt
- 9 oz sausage
- 10 ½ oz pumpkin
- 1 shallot
- 2 tbsp sun-dried tomato pesto (Capuliato)
- oz pine nuts (toasted)
- 2 tbsp extra virgin olive oil
- 1 oz Parmigiano Reggiano DOP (or Pecorino Romano)
- 2 tbsp cooking cream
Tools
- Food scale
- Chopping board
- Casserole
- Work surface
- Pasta machine
Steps
In a casserole, put the oil and sauté the thinly sliced shallot with finely chopped rosemary. Add the peeled and crumbled sausage and after a few minutes add the Tomato Capuliato. Clean the pumpkin by removing the skin and seeds. Cut it into cubes and add it to the rest of the sauce along with the toasted pine nuts.
Wash the borage leaves well and remove the stem by pulling it backwards to remove the veins. If you have sensitive skin, wear gloves to do this operation. Cook in the steam basket of the pressure cooker for a few minutes after the whistle or pass them in a pan, they will cook in their own water in a few minutes. Once cold, squeeze them well with your hands; you will see a lot of water come out and you will be left with a small ball of vegetables.
On the work surface, pour the flour, make a well in the center, add the borage chopped with a mezzaluna or mixer, eggs, oil, and salt. Start mixing with a fork and then with the strength of your hands until you form a well-bound dough. Let it rest 30 minutes covered with a cloth.
Dedicate yourself to the preparation of the tagliatelle by rolling out small pieces of dough with the machine. Make a sheet that is not too thin and after letting it dry for a few minutes, pass it to the tagliatelle roller, which will be placed on the work surface. Put the pot with water on the fire and as soon as it boils, throw the pasta in. A few minutes after it floats, it is ready to be drained.
Pour the pasta into the casserole with the warm sauce and cooking cream. Stir, add the Parmesan or Pecorino, and the delicious Green Tagliatelle with Sausage and Pumpkin are ready to be enjoyed.
