The CASERECCE WITH SAUSAGE AND PUMPKIN WITH SOUR CREAM are a creamy, irresistible first course that blends the scents of autumn with the indulgence of rustic Italian cooking. The velvety sweetness of the pumpkin pairs perfectly with the bold flavor of the sausage, while the sour cream adds a touch of freshness that balances and harmonizes every bite.
A warm, 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? Authentic yet sophisticated comfort food that warms the heart and wins everyone over from the very first bite.
If you prefer, you can replace the sour cream with regular cooking cream, Greek yogurt, or even omit it for a lighter dish.
In any case, the flavor will not be affected and the dish will satisfy you for both taste and simplicity.
SEE OTHER AUTUMN FIRST COURSES:
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 13 oz pasta (caserecce or strozzapreti)
- 1 1/3 lb Mantovana 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, heat a drizzle of oil in a large pan and sauté the finely chopped onion. Lightly salt it 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 pepper.
To help cook the pumpkin, you can add half a glass of water or vegetable broth.
Be careful, Mantovana pumpkin does not require much cooking; 10 minutes will be enough. It should not fall apart during cooking but remain fairly firm.
Add the sour cream and let it meld with the other flavors.
Meanwhile, cook the caserecce in plenty of salted water. Drain them al dente and transfer directly to 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.
