Today, we bring to the table a main course that I would describe as comfort food: trofie with sausages, pumpkin, and walnuts, a quick and very tasty recipe. It is a rich and complete dish, which also includes the main and side dish, so we can define it as a one-pot meal. This exquisite and refined dish can also be prepared for special occasions
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 8.8 oz Trofie
- 2 Fresh sausage
- 1 cup Diced pumpkin
- 10 Shelled walnuts
- to taste Extra virgin olive oil
- to taste Dry white wine
- to taste Fine salt
- 1 clove Garlic
- to taste Rosemary
- to taste Sage
- to taste Pecorino Romano
Preparation
Shell and crush the walnuts very finely, almost to create a cream. Remove the casing from the sausages and, with a sharp knife, further reduce the meat into very small pieces.
Cut the pumpkin flesh into cubes not too small.
Bring the water to a boil for the pasta and, in the meantime, sauté the garlic clove, a few rosemary needles, and sage in extra virgin olive oil. Add the sausage meat and let it brown evenly. Add the pumpkin cubes and let them sauté for a minute, stirring occasionally.
Pour in the white wine and let the alcohol evaporate, season with salt, add half of the crushed walnuts, stir, lower the heat, cover, and let it simmer for a few minutes until the pumpkin reaches the desired consistency.
When the water boils, add the trofie and cook them al dente. Drain them and add them to the sausage and pumpkin sauce, add a couple of tablespoons of pasta cooking water, and, over low heat, let them meld with the sauce. Serve immediately, finishing the dish with the remaining walnut granules and a sprinkle of Pecorino.
