Pasta with sausage and baked pumpkin. The baked pasta with pumpkin, sausage and provola or with mozzarella is an autumn dish that can also be a single dish, perfect when the pumpkins begin to be in season, but good until late spring. In my house the pumpkin is not a very appreciated vegetable, but since I am literally addicted to it, I always find recipes with pumpkin delicious, that despite everything can always conquer the most distrustful. Baked pasta with sausage and pumpkin is just one of them. Have you ever tried to make pasta with pumpkin? If you have never felt inspired, try it in the oven with the sausage, add lots of melted cheese and you will see that it is really delicious! I prepare the baked pasta with pumpkin and sausage without bechamel sauce, but while I cook the seasoning I add a tablespoon of flour and milk, so that a delicious cream is formed that can make the dough velvety and creamy. A few days ago I bought one of my favorite varieties of pumpkin, butternut pumpkin, I love it for its texture and for the slightly sweet and delicate flavor, which goes very well with stronger flavors like bacon or sausage. I used a part to make the pumpkin cutlets stuffed with ham and cheese, and a part instead to make this baked pasta with pumpkin, sausage and provola, having my mother-in-law as a guest I wanted to conquer her. She like me loves pumpkin and once tasted this dish of pasta and pumpkin, she immediately fell in love. Would you like to try this creamy and stringy goodness? Let’s go to the kitchen, I’ll tell you step by step my recipe. If you want to stay up-to-date on my recipes you can follow my facebook fanpage.
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Ingredients
Tools
Steps
Rinse the pumpkin, remove a part of it, remove seeds and filaments and slice it. Then remove the peel from the slices, so the procedure will be easier. Cut the pumpkin slices into small pieces.
Peel the onion, chop it and brown it with a little olive oil. Remove the sausage from the casing and peel it.
add it to the onion and let it dry. Pour the wine and let it evaporate completely before adding the pumpkin.
Pour the pumpkin cubes into the pot, stir, lower the heat cover and stew 15 minutes.
As soon as the pumpkin is soft, remove the lid, raise the heat and wait for it to resume browning, set aside a little and only now add the flour, stir and add milk.
Stir again and wait a few minutes for a sauce to form.
If adding milk bothers you a little, know that this is a step that will allow you not to buy the béchamel sauce or to cook it separately to add it later. I prefer to do so, the result is better, less effort and less dirty pots.
Add to the sauce a pinch of pepper and nutmeg and adjust salt only if necessary, here in Sicily the sausage is very tasty and therefore I do not put.
Cook the pasta and drain al dente, season with half the sauce and a handful of Parmesan and stir.
Spread a little sauce on the bottom of a baking dish and make a first layer of pasta. Sprinkle with Parmesan cheese and spread on it slices of cheese that can spin, I used caciotta, but often I also use provola or mozzarella cheese.
Cover with other pasta, more sauce, parmesan cheese, chopped cheese and to finish the pumpkin with sausage set aside.
Bake in a static oven at 390 F (200 ºC) for 15-20 minutes, melt the cheese and gratin the surface, let cool for about ten minutes and bring to the table still hot and stringy.
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Varied doses for servings