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 goes well with pasta, main courses, as a side dish, or added to a delicious doughnut! Considering that I don’t really love the cold seasons, I can still find their positive side! Today, I’m offering you Fusilli with Pumpkin, Sausage, and Tomato, quick to prepare but very tasty.

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

8 oz Fusilli
1 1/3 lbs Pumpkin, already cleaned
14 oz Pork Sausage
17 oz Tomatoes (about 3 tomatoes)
2 pinches Fine salt
1 pinch Ground black pepper
2 tbsps Grated Parmigiano Reggiano
1 tbsp Olive oil
1 tsp Coarse salt

Preparation

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