The chestnut tagliatelle with pumpkin and sausage is a rich and flavorful first course, ideal for serving on special occasions. Delicious homemade tagliatelle with all-purpose flour and chestnut flour that give a perfect color and taste to pair with the proposed sauce based on pumpkin and sausage. The sauce made of diced delicata pumpkin sautéed with leek, sausage pieces, and rosemary.
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 45 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1/3 cup all-purpose flour
- 1/3 cup chestnut flour
- 1 egg (at room temperature)
- as needed all-purpose flour (for the work surface)
- 1 cup delicata pumpkin (cleaned, peeled)
- 4 oz sausage
- 3.5 oz leek
- as needed rosemary
- as needed extra virgin olive oil
- as needed fine salt
- as needed black pepper
Tools
- Kitchen Scale
- Knives
- Bowl
- Spoon
- Work Surface
- Plastic Wrap
- Pasta Machine
- Pot
- Colander
- Lid
- Wooden Spoon
- Fork
- 2 Pans
Steps
To prepare the chestnut tagliatelle with pumpkin and sausage…
In a bowl, place the all-purpose flour, chestnut flour, make a well in the center and pour the egg inside, then beat it with a fork and start mixing the ingredients.
Once the flours have absorbed the egg, transfer the dough to the work surface and start kneading it with your hands to form a smooth and homogeneous dough. Wrap it in plastic wrap and let it rest at room temperature for 30 minutes.
While the pasta is resting, prepare the pumpkin and sausage sauce.
Take the pumpkin, cut it in half, remove the seeds and skin, then slice it and finally cut it into small pieces, not too big, so they will cook quickly.
Clean the leek as well by cutting off the green part and the root end, slice it lengthwise discarding the first two layers, then cut it into rings.
In a pan, pour extra virgin olive oil, lightly brown the leek rings over low heat, and add the pumpkin cubes. Cook for 15/20 minutes, wetting with a little water to soften and cover with a lid. Stir occasionally with a wooden spoon.
While the pumpkin is cooking, in another pan, pour extra virgin olive oil and brown the sausage cut into pieces and stripped of its casing.
When the pumpkin is soft, it should not completely fall apart, remove the lid to let the water formed evaporate. Add the browned sausage, salt, and pepper.
Now that the sauce is ready and the pasta has rested, prepare the tagliatelle.
Take a small amount of dough and cut it with a knife, then with a pasta machine, first roll out the dough to the desired thickness (not too thin) with the smooth roller.
Lightly flour the sheet and move it to the tagliatelle roller, continue until the dough is finished.
In a pot, heat the water to cook the tagliatelle. When it boils, add them and cook for a few minutes, then drain them, keeping a small amount of cooking water aside, and pour them into the pan with the pumpkin and sausage.
Toss the pasta in the pan with the sauce for a few minutes, adding a little cooking water if necessary. Serve hot, adding chopped rosemary.
