Pumpkin and Sausage Pasta (Pasta Zucca e Salsiccia)
Category: Main Course
Serves: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Tortiglioni pasta | 320g |
| Delica pumpkin (or any variety) | 400g |
| Sausage (preferably Italian style) | 250g |
| Golden onions | ยฝ |
| Parmigiano Reggiano DOP | 50g |
| Fresh rosemary | to taste |
| Extra virgin olive oil | to taste |
| Fine sea salt | a pinch |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Protein | ~21g |
| Carbohydrates | ~58g |
| Fat | ~16g |
| Fiber | ~4g |
| Sodium | ~220mg |
Instructions
-
Prepare the Sausage:
- Start by removing the sausage meat from its casing. Use your hands to crumble it into small pieces.
- Heat a large skillet over medium heat and add the sausage. Using a wooden spoon, lightly press it down and cook until browned and crispy, about 7-10 minutes.
- Once the sausage is fully cooked, transfer it to a bowl and cover it with plastic wrap to keep it warm.
-
-
Prepare the Vegetables:
- Peel and finely chop the onion into small pieces.
- For the pumpkin, remove the seeds and inner fibers using a spoon, then peel off the skin. Cut the flesh into small cubes.
-
Cook the Pasta:
- In a large pot, bring salted water to a boil. Once boiling, add the tortiglioni and cook according to the package instructions, making sure they remain al dente. Reserve a cup of pasta water before draining the pasta.
-
Cook the Onion and Pumpkin:
- In the same skillet used to cook the sausage, add 2 tablespoons of extra virgin olive oil over medium heat.
- Add the chopped onion and sautรฉ until soft and translucent, about 4 minutes.
- Add the pumpkin cubes and mix well, allowing them to cook for 5 minutes to absorb the flavors.
- Tie the rosemary sprigs with a piece of kitchen string and add them to the pan. Pour in a ladle of pasta cooking water to help soften the pumpkin and prevent it from sticking.
- Cook for 15-20 minutes, stirring occasionally, until the pumpkin is tender and has broken down into a mush. Remove the rosemary and discard.
- Use a fork or potato masher to mash the pumpkin into a smooth puree. If needed, add another ladle of pasta water to reach your desired sauce consistency.
-
Combine Everything:
- Add the cooked sausage back into the pan with the mashed pumpkin. Stir everything together and cook for an additional 2 minutes to combine the flavors.
-
Finish the Pasta:
- Once the tortiglioni are cooked and drained, transfer them directly into the skillet with the pumpkin-sausage mixture.
- If necessary, add another ladle of pasta water to help the sauce coat the pasta evenly. Stir to combine well.
-
Add Cheese and Serve:
- Grate the Parmigiano Reggiano over the pasta and mix it in until melted and creamy.
- For an extra touch of flavor, you can sprinkle more rosemary or additional grated cheese on top before serving.
-
Serve and Enjoy:
- Plate the pasta and enjoy this comforting, flavorful dish as a main course. Perfect for a cozy dinner with loved ones!
This rich and satisfying pumpkin and sausage pasta brings together sweet, earthy pumpkin with savory sausage and creamy Parmigiano Reggiano, making it a perfect dish for any season. Whether you’re serving it for a family dinner or a special gathering, itโs sure to delight.
