Pumpkin is a star vegetable of autumn, so I often take advantage of this season to cook it. The pasta with sausage, pumpkin, and spinach is a symphony of flavors and colors for this delicious first course, very tasty and flavorful.
A very simple and quick recipe, it doesn’t require special attention, just sauté the ingredients in a pan, and once the pasta is cooked, mix everything well and serve.
If you want to try this inviting first course, follow me in the recipe!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for the pasta with sausage, pumpkin, and spinach
- 9 oz Yellow Pumpkin
- 9 oz Sausage
- 2 oz Baby Spinach
- 1 Onion
- 4 tbsps Red Wine
- to taste Olive Oil
- to taste Salt
- to taste Parmigiano Reggiano (grated)
- to taste Short ridged pasta
Tools
- 1 Pot
- 1 Pan
- 1 Stovetop
Preparation for the pasta with sausage, pumpkin, and spinach
First, remove the skin, wash and cut the pumpkin into cubes, then clean and wash the baby spinach.
Bring a pot of water to a boil for cooking the pasta; choose the shape you prefer.
Take a pan, pour in the olive oil and brown the chopped onion, add the crumbled sausage and pumpkin cubes, and sauté over high heat for about 2 minutes. Add the baby spinach, mix well, then add the red or white wine, let it evaporate, add salt and a ladle of cooking water, cover and let it cook slowly for about 10 minutes.Pour the pasta into the cooking water (I used rigatoni), calculate the weight according to your needs, add salt, and cook for the pasta’s cooking time.
Drain, keeping a few ladles of water aside, and mix with the sauce, mix well, add a few tablespoons of cooking water, a generous sprinkle of grated Parmigiano, and serve hot.
