Pumpkin and sausage penne
Pasta with pumpkin and sausage is a delicious and tasty first course, ideal for the lunch of a warm autumn Sunday! The Pumpkin gives this dish sweetness and creaminess while the sausage contrasts it with its flavor, I'm sure you will love it! The recipe lends itself to different variations: the pumpkin, for example, can be cut into small pieces or blended to create an enveloping cream, as in the pasta with pumpkin cream and speck. You can prepare it express or baked, with or without béchamel sauce. Again, you can make this dish more savory and tasty with the addition of cheeses such as provolone and taleggio. In short, a dish that lends itself to many interpretations! As for the shape of pasta, you can choose between the short ones (penne, orecchiette, mezze maniche...) and long, although I prefer short ones. For my pasta with pumpkin and sausage today, I chose penne which, in addition to being a beautiful shape, accompany the sauce without overpowering it. Needless to say, with the same sauce you can also prepare an excellent risotto with pumpkin and sausage... You only need about ten minutes more!
Ingredients
200 gr pumpkin already cleaned200 gr sausage180 gr pastaolive oil1 clove garlicchili pepper 30 ml white wine to deglazeparsley (or thyme, rosemary, oregano)
Procedure
In a saucepan, pour a drizzle of olive oil. Add the garlic clove and chilli. If you want, you can perfume the sauté with 1 sprig of rosemary and 1 sage leaf which you will then remove. Remove the sausage from the casing and add it, crumbled, to the sauté. Let it brown for a few minutes and then deglaze with the white wine (about 30 ml). Let the alcohol evaporate. In the meantime, clean the pumpkin and cut it into small pieces. Add the pumpkin to the sausage and stir. Salt lightly. Add hot water until the pumpkin is lightly covered. Season with chopped parsley (it gives freshness to the dish). Cover with the lid and cook for about 10 minutes. The sausage and pumpkin dressing is ready when the pumpkin has fallen apart and dried the broth. At this point, taste and season with salt. Cook the pasta and, when there are 2 minutes left to cook, transfer it to the saucepan with the sauce. Stir the pasta and add cooking water when necessary. When cooked, remove the saucepan from the heat and add some grated cheese and chopped parsley. Your pasta with pumpkin and sausage is ready to serve!
NoteIf you don't want to use parsley, prepare a Chopped Fresh Herbs such as Thyme, Rosemary and Oregano.
Pasta with pumpkin and sausage is a delicious and tasty first course, ideal for the lunch of a warm autumn Sunday! The Pumpkin gives this dish sweetness and creaminess while the sausage contrasts it with its flavor, I'm sure you will love it! The recipe lends itself to different variations: the pumpkin, for example, can be cut into small pieces or blended to create an enveloping cream, as in the pasta with pumpkin cream and speck. You can prepare it express or baked, with or without béchamel sauce. Again, you can make this dish more savory and tasty with the addition of cheeses such as provolone and taleggio. In short, a dish that lends itself to many interpretations! As for the shape of pasta, you can choose between the short ones (penne, orecchiette, mezze maniche...) and long, although I prefer short ones. For my pasta with pumpkin and sausage today, I chose penne which, in addition to being a beautiful shape, accompany the sauce without overpowering it. Needless to say, with the same sauce you can also prepare an excellent risotto with pumpkin and sausage... You only need about ten minutes more!
Ingredients
200 gr pumpkin already cleaned
200 gr sausage
180 gr pasta
olive oil
1 clove garlic
chili pepper
30 ml white wine to deglaze
parsley (or thyme, rosemary, oregano)
Procedure
In a saucepan, pour a drizzle of olive oil. Add the garlic clove and chilli. If you want, you can perfume the sauté with 1 sprig of rosemary and 1 sage leaf which you will then remove. Remove the sausage from the casing and add it, crumbled, to the sauté. Let it brown for a few minutes and then deglaze with the white wine (about 30 ml). Let the alcohol evaporate. In the meantime, clean the pumpkin and cut it into small pieces. Add the pumpkin to the sausage and stir. Salt lightly. Add hot water until the pumpkin is lightly covered. Season with chopped parsley (it gives freshness to the dish). Cover with the lid and cook for about 10 minutes. The sausage and pumpkin dressing is ready when the pumpkin has fallen apart and dried the broth. At this point, taste and season with salt. Cook the pasta and, when there are 2 minutes left to cook, transfer it to the saucepan with the sauce. Stir the pasta and add cooking water when necessary. When cooked, remove the saucepan from the heat and add some grated cheese and chopped parsley. Your pasta with pumpkin and sausage is ready to serve!
Note
If you don't want to use parsley, prepare a Chopped Fresh Herbs such as Thyme, Rosemary and Oregano.
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