- Difficulty: Medium
- Rest time: 1 Hour
- Preparation time: 2 Hours
- Portions: 10/12 arancini
- Cooking methods: Oven
- Cuisine: Italian
To make the pumpkin and sausage arancini, I followed the recipe from the Arancinario, a book published in 2016, and to achieve a perfect shape, I used the pointed slim arancinotto of 160 grams, but of course, you can also shape them by hand.
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Baked Pasta with Pumpkin and Sausage
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