The CASERECCE WITH SAUSAGE AND PUMPKIN IN SOUR CREAM are a creamy and irresistible first course that combines the aromas of autumn with the indulgence of rustic Italian cuisine. The velvety sweetness of the pumpkin pairs perfectly with the strong flavor of the sausage, while the sour cream adds a touch of freshness that balances and harmonizes every bite.
A comforting dish, ideal for a dinner with friends or a family Sunday, where the rough pasta holds the sauce and delivers a unique creaminess. The result? An authentic and sophisticated comfort food at the same time, capable of warming the heart and winning everyone over from the very first taste.
If you prefer, you can replace the sour cream with regular cooking cream, Greek yogurt, or even omit it for a lighter dish.
Either way, the flavor won’t suffer and you’ll be satisfied by its taste and simplicity.
SEE OTHER AUTUMN FIRST COURSES:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 13 oz pasta (caserecce or strozzapreti)
- 5 cups Mantuan pumpkin
- 3 sausages
- Half yellow onion
- Half glass white wine
- 3/4 cup sour cream
- to taste extra virgin olive oil
- 1 sprig rosemary
- to taste salt
- to taste black pepper
Tools
- 1 Pan
- 1 Pot
Steps
To prepare the CASERECCE WITH SAUSAGE AND PUMPKIN, first clean the pumpkin. Remove the outer skin and the seeds, then cut it into cubes and set aside.
Meanwhile, in a large pan add a drizzle of oil and lightly brown the finely chopped onion. Season it lightly with salt and let it soften over low heat.
Add the peeled and crumbled sausage and the chopped rosemary needles. Brown well and deglaze with the white wine.
When the wine has evaporated, add the pumpkin, a pinch of salt and a grind of black pepper.
To help cook the pumpkin, you can add half a glass of water or some vegetable broth.
Note that Mantuan pumpkin does not require much cooking; about 10 minutes will be enough. It should not fall apart during cooking but remain fairly firm.
Add the sour cream and allow flavors to meld well.
Meanwhile cook the caserecce in plenty of salted water. Drain them al dente and plunge them directly into the pan with the sauce.
With the heat off, sprinkle with Parmesan and toss to combine.
Plate and enjoy the caserecce with sausage and pumpkin hot and creamy.
