Fusilli with Pumpkin and Sausage

Course Main Courses

Cuisine Italian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 564

Author Christina Conte

A quick and easy pasta dish with pumpkin, sausage and tomatoes that is as delicious as it is nutritious.

Ingredients

2 Tbsp extra-virgin olive oil
2 cloves garlic (or three)
1 ½ cups pumpkin (cubed- ¼" just a bit bigger than ½ cm)
2 Italian sausages (or three- mild or spicy)
8 oz whole tomatoes (chopped or tomato puree-good quality from Europe)
5 oz water
⅛ tsp Kosher salt (or sea salt)
⅛ tsp black pepper (freshly ground)
16 oz fusilli (or any short shape you desire- good quality brand)
¼ tsp chopped parsley (as a garnish if desired)
¼ tsp shaved Parmigiano (or Pecorino cheese- if desired)

US Customary - Metric

Instructions

Make the sauce:

Add the peeled and smashed garlic (hit it with the flat side of a knife) to a frying pan with the extra virgin olive oil, then add the diced pumpkin and skinned sausages.
Use a wooden spoon to chop the sausage into small pieces as it cooks.
Let them brown for about 5 minutes and then add salt, black pepper, and the chopped tomatoes, and the water, and simmer for about 20 minutes.
Taste, and adjust the seasonings if needed.

Cook the fusilli:

Cook the pasta in large pot with a plentiful amount of salted water. You can start the pasta cooking when the sauce has about 10 minutes left to save time.
When the pasta is al dente (still a little hard when you bit into it) drain with a slotted spoon and add directly to the frying pan with the sauce.
Toss the pasta with the sauce and serve immediately. You can sprinkle some chopped parsley and Parmigiano or Pecorino cheese, if you desire.

Notes

Always use fresh, organic ingredients for the best results.

Nutrition

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