PASTA WITH PUMPKIN AND SAUSAGE
Pasta with pumpkin and sausage is a quick and tasty main dish that smells like autumn.
A recipe where the delicate taste of pumpkin meets the strong flavor of sausage for a perfect marriage.
Preparing Pasta with Pumpkin and Sausage is very simple and doesn’t require particular cooking skills; just follow a few easy instructions to achieve a creamy result that’s finger-licking good.
As for the type of pumpkin to use, any kind is fine, but I recommend the Delica type with its soft yet firm and non-stringy flesh. Regarding the sausage, in my taste, the Tuscan is the best with its perfect balance of fat and lean parts and its characteristic blend of aromas.
In any case, you don’t need to go crazy shopping, just choose the pumpkin and sausage you prefer or … what you find!
The pasta format that best suits this recipe is short pasta, I used fusilli because I love how the sauce wraps these little spirals, but here too, it’s your choice: farfalle, penne, pennette, shells, it’s up to you, these are just suggestions.
And if you have a little pumpkin cream left, just add some pieces of toasted bread and you’ll have another comfort food first course ready!
If you love pumpkin as much as I do, here are some other recipes with this ingredient below.
- Difficulty: Very easy
- Cost: Very low cost
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 384.41 (Kcal)
- Carbohydrates 37.47 (g) of which sugars 3.50 (g)
- Proteins 15.26 (g)
- Fat 19.66 (g) of which saturated 1.90 (g)of which unsaturated 1.10 (g)
- Fibers 2.45 (g)
- Sodium 992.05 (mg)
Indicative values for a portion of 125 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
- 14.11 oz pasta
- 12.35 oz pumpkin
- 7.05 oz sausages
- 1/2 red onion
- to taste salt
- 1 pinch black pepper (ground)
- butter (1 pat)
- 1 tbsp extra virgin olive oil
- 2 tbsps grated Parmesan cheese
Tools
- Pan
- Pot
- Immersion blender
Steps
In a non-stick pan, place the sausage cut into chunks and brown it. Once cooked and crispy on the outside, remove it and set it aside. In the same pan, add a pat of butter and a tablespoon of extra virgin olive oil, and as soon as they start to sizzle, add the finely sliced onion. Cook over low heat for a couple of minutes.
Clean the pumpkin by removing the skin and seeds, and cut it into small cubes. Add it to the pan with the onion along with a ladle of water, adjust the salt and pepper, and cook over low heat for about ten minutes. When it’s soft, transfer it to a container and blend it with an immersion blender until you get a smooth cream.
Cook the pasta in plenty of salted water and drain it al dente. Transfer it to the pan along with the previously prepared pumpkin cream, mix well and cook for a couple of minutes. Add the sausage, mix to combine, and finally, add the grated Parmesan cheese. Stir for a couple of minutes until you get a nice creamy consistency. Plate the Pasta with Pumpkin and Sausage and finish with a little more grated Parmesan.
NOTES
PUMPKIN As for the type of pumpkin to use, any kind is fine, but I recommend the Delica type with its soft yet firm and non-stringy flesh.
SAUSAGE Regarding the sausage, in my taste, the Tuscan is the best with its perfect balance of fat and lean parts and its characteristic blend of aromas.
PASTA The pasta format that best suits this recipe is short pasta, I used fusilli because I love how the sauce wraps these little spirals, but here too, it’s your choice: farfalle, penne, pennette, shells, it’s up to you, these are just suggestions.
BUTTER If you prefer, you can omit it and use only extra virgin olive oil
STORAGE
Pasta with pumpkin and sausage should be eaten right after it’s ready while still nice and hot. If you have leftovers, you can store them in the fridge, well-closed in an airtight container for up to 1 day. When serving, just heat it in a pan, adding 1 – 2 tbsps of water.
