The TAGLIATELLE WITH PUMPKIN AND SAUSAGE is a creamy, cozy first course that combines the sweet flavor of pumpkin with the rustic savory taste of sausage. The result is a perfect balance of autumn flavors, where the sweetness of the vegetable is enhanced by the bold character of the meat.
Fresh, slightly rough tagliatelle hold the sauce perfectly: a velvety pumpkin cream that coats every forkful. To finish the dish, a touch of rosemary or a sprinkle of Parmesan enriches its aroma and texture.
A simple dish with extraordinary flavor, ideal for Sunday lunches or evenings when you want to bring the warmth and colors of autumn to the table. Make the most of the season and get cooking — you’ll lick your lips.
SEE OTHER FIRST COURSES WITH PUMPKIN:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 21 oz egg tagliatelle
- 18 oz sausage
- 11 oz Mantuan pumpkin
- 1 onion
- Half glass white wine
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- rosemary
- grated Parmesan
Tools
- 1 Frying pan
- 1 Pot
Steps
The preparation of TAGLIATELLE WITH PUMPKIN AND SAUSAGE is very easy.
Peel the onion and slice it thinly. Take a wide frying pan or a saucepan, pour in enough olive oil to almost cover the bottom, and add the onion. Add a sprig of rosemary and let it gently sauté.
Meanwhile, take the sausage, cut the casing and remove the meat.
When the onion has softened, add the sausage and, while it browns, crumble it with the help of a wooden spoon.
Deglaze with the wine and as soon as the alcohol has evaporated add the pumpkin cut into pieces.
Add a few ladles of boiling water (if you have vegetable broth even better) until everything is covered, add salt, cover and cook over medium heat for 15 minutes, until the sausage is cooked through.
At the end of cooking add a chopped mix of fresh aromatics prepared with rosemary, thyme and chili pepper.
Boil the tagliatelle and when there are 2-3 minutes left of cooking, drain them and transfer them to the pan with the sauce.
Toss them, adding some cooking water if necessary. At the end of cooking, remove from the heat, add a handful of grated Parmesan and mix.
Serve the tagliatelle with pumpkin and sausage garnished with a sprig of rosemary, a grind of black pepper and a drizzle of raw olive oil.
