Recipe Tip: Pasta: With Pumpkin and Salsiccia - Falstaff
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Salsiccia, the fresh sausage, is often used in pasta sauces in Italy. Here we combine the spicy sausage with the sweet and creamy pumpkin.
- 400 gpenne, paccheri or other thick, round, short pasta
- 2fresh pork sausages
- 1 teaspoon(s)fennel seeds, roasted
- 1 teaspoon(s)dried chili flakes
- 1 sprig(s)rosemary, needles removed and chopped
- 3 clove(s)garlic, peeled, finely chopped
- 800 gpumpkin, cut into cubes of about 2 x 2 cm
- 100 gparmesan cheese, grated
- black pepper, freshly ground
- olive oil
- fennel greens, washed and plucked
Step 1Cook 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.
Step 2Heat the olive oil in a frying pan and fry the pieces of sausage until they have coloured.
Step 3Add the fennel seeds, chilli, rosemary and garlic and fry for about 1 minute, then add the pumpkin and also fry briefly.
Step 4Deglaze with a ladleful of pasta cooking water and boil down the water while stirring.
Step 5Repeat until the pumpkin is cooked and a creamy sauce has formed. Drain the pasta, reserving a cup of the pasta cooking water.
Step 6Add the pasta to the sauce, fold in the cheese and adjust the consistency with a little pasta cooking water if necessary.
Step 7Season with freshly ground black pepper. Serve on warmed plates and garnish with fennel greens.
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