Fall has arrived and introduced with it a unbelievable number of new vegetables and fruit for us to take pleasure in. I’m now shopping for apples, pears, greens, and pumpkin each procuring journey and am completely having fun with creating new fall recipes with these components. I really like summer season, however nothing evokes a cook dinner greater than having a complete distinctive number of produce to play with! In Umbria, we shouldn’t have the big number of winter squash that I’m used to again in North America, however as quickly because the cool climate is right here, zucca (pumpkin) could be present in each grocery retailer or out of doors market.
Since there isn’t a such factor as canned pumpkin in Italy, I usually purchase it recent and roast it, puree it, after which use it for my dessert recipes. When I wish to embody pumpkin in savory recipes, I usually roast it till it’s tender, then fold it into risotto or pasta dishes. In this recipe, I used my favourite skillet to cook dinner the sauce from begin to end within the time it took to carry the pasta water to boil, then cook dinner the pasta.
This pasta combines pumpkin that I cooked and sautéed sausage, onions, and garlic multi function skillet. The mixture is flavored with recent sage, then I add heavy cream to create a creamy sauce that melds all of the components into a really flavorful sauce.
You can use butternut squash or pumpkin on this recipe, and the sauce works on nearly each pasta kind, though I selected to make use of ziti. I’ll be trustworthy, I made this pasta whereas my husband was away, although my plan was to eat very calmly whereas he was gone to try to lose a couple of kilos.
I had glorious intentions of merely tasting this pasta after making it after which discarding the remainder. However, this pasta was so tasty that it ended up being my dinner three days in a row. NOT an ideal dish to make if you end up weight-reduction plan, however really scrumptious!
Enjoy your meal!
Deborah mele
Ingredients
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1 Pound Pasta of Choice
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2 Tablespoons Olive OIl
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1 Pound Fresh Pumpkin, Cut Into 3/4-inch Cubes
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3/4 Pound Italian Sausage, Removed From The Casing
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1 Medium Onion, Peeled & Chopped
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3 Garlic Cloves, Peeled & Minced
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4 Sage Leaves, Finely Chopped
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1 Cup Heavy Cream
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1/3 Cup Grated Parmesan Cheese
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Salt & Pepper to Taste
To Serve:
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Shaved Parmesan
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Cracked Black Pepper
Instructions
- Add the pasta to a big pot of boiling salted water over excessive warmth and cook dinner, stirring sometimes, till al dente.
- Drain, reserving about 1/4 cup of the pasta water.
- While the pasta is cooking, warmth the oil in a big skillet over excessive warmth, then add the pumpkin and sausages.
- Cook, breaking apart the sausage into bite-size items, for 8 minutes, or till the sausage and pumpkin are starting to brown.
- Add the onion, garlic, and sage and cook dinner, stirring usually, till the onion softens, about 5 minutes.
- Stir within the cream and grated cheese, cook dinner for about 3 minutes till thickened, then take away from the warmth.
- Season with salt and pepper, then add to the pasta together with sufficient pasta water to loosen as wanted.
- Cook briefly, stirring consistently over excessive warmth till piping scorching.
- Serve in particular person pasta bowls topped with shavings of Parmesan cheese and cracked black pepper.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 608Total Fat: 41gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 96MgSodium: 884mgCarbohydrates: 36gFiber: 3gSugar: 5gProtein: 24g
