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Pasta: With Pumpkin and Salsiccia

Pasta: With Pumpkin and Salsiccia
© Stine Christiansen
Home Food & Drinks Recipes Cooking Pasta: With Pumpkin and Salsiccia

Pasta: With Pumpkin and Salsiccia

Pumpkin

Salsiccia, the fresh sausage, is often used in pasta sauces in Italy. Here we combine the spicy sausage with the sweet and creamy pumpkin.

Ingredients (4 servings)
400 g penne, paccheri or other thick, round, short pasta
2 fresh pork sausages
1 teaspoon(s) fennel seeds, roasted
1 teaspoon(s) dried chili flakes
1 twigs rosemary, needles removed and chopped
3 handful garlic, peeled, finely chopped
800 g pumpkin, cut into cubes of about 2 x 2 cm
100 g parmesan cheese, grated
black pepper, freshly ground
olive oil
fennel greens, washed and plucked
  • Cook pasta in well salted boiling water according to package directions until al dente. Meanwhile, remove the sausage from the skin and cut into bite-sized pieces.
  • Heat the olive oil in a frying pan and fry the pieces of sausage until they have coloured.
  • Add the fennel seeds, chilli, rosemary and garlic and fry for about 1 minute, then add the pumpkin and also fry briefly.
  • Deglaze with a ladleful of pasta cooking water and boil down the water while stirring.
  • Repeat until the pumpkin is cooked and a creamy sauce has formed. Drain the pasta, reserving a cup of the pasta cooking water.
  • Add the pasta to the sauce, fold in the cheese and adjust the consistency with a little pasta cooking water if necessary.
  • Season with freshly ground black pepper. Serve on warmed plates and garnish with fennel greens.
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