Pumpkin and Sausage Perfect Autumn Pasta - Chef Sabrina Mancin

Pumpkin and Sausage Perfect Autumn Pasta

This full of flavor pasta has only three main ingredients and even though it can be made all year around, the Fall season is the perfect time to do it! Pumpkins are everywhere and it is quick enough to make for a big crowd. If you want a step-by-step instruction on how to make it, make sure to check out my YouTube video where I teach you al the tips and tricks!

INGREDIENTS

Yield: 6 people (or 4 very hungry guests ☺)
• 400g = 14oz Radiatore pasta (or your favorite short pasta)
• 812g = 29oz = 6 ½ cups Butternut squash (or Acorn, or regular pumpkin)
• 612g = 22oz = about 3 large Sausages*
• Extra virgin olive oil
• Kosher salt
• Black pepper
• Parmigiano Reggiano cheese (or your favorite cheese)

PROCEDURE

  • Preheat your oven to 400ºF.
  • Peel the butternut squash and cut into small cubes (about 1.5cm or a bit bigger than ½ inch.)
  • Place the cubed squash on a sheet tray and add some evoo, salt and black pepper and roast in the oven for about 40 minutes (you will probably need two sheet trays.)
  • Half way through the cooking process, give the trays a shake or carefully turn the cubes around and exchange the placement of the sheet trays in the oven to ensure even roasting throughout.
  • While the pumpkin roasts, lets cook the sausage. Take the inside of the sausages out of the casings and place in a large sauté pan with no oil or fat on it.
  • Cook on medium to medium-high heat making sure you break any big chunks with a flat spatula.​
Pasta-and-me
  • Cook for 10-15 minutes to make sure it all gets really nice, crispy and golden brown.
  • Once both the pumpkin and sausage are ready, it is time to boil the pasta. Make sure you taste both ingredients first though to see if you need to season them more or not.
  • Boil the pasta for about 3-4 minutes LESS than what the packaging says you should to reach “al dente” texture. Make sure you add salt to your water and use a big enough pot to have the pasta swim freely in it. If you are wondering how to cook pasta so that it is always al dente, make sure to check my YouTube videos about this subject.
  • Transfer the pasta directly into the sauté pan with the sausage and mix around really well. Add a half a ladle of pasta water and sauté a minute more.
  • Then it is time to add the pumpkin. Repeat the process of adding some pasta water and combine everything really well in the pan.
  • Turn the heat off and add some grated Parmigiano directly in the pan and mix again….aaaannnd you are done!
  • Serve it with some more Parmigiano cheese and enjoy!
Sausages*: I like to use a mild Italian sausage because I like the flavor of the fennel seeds in it. However you could also use a spicy sausage or one with spices like cloves and nutmeg which would compliment the squash really well.
This pasta is also really nice with the addition of some sautéed shallots or some sage which can be added with evoo to the pan before you add the sausage.

Do you really want to learn?

JOIN THE SCHOOL

Keep In Touch

Instagram Facebook-f Youtube