Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Pumpkin and Sausage: A Heartwarming Sicilian Autumn Classic
Discover this creamy, flavour-packed Sicilian pasta dish where the sweetness of pumpkin meets the boldness of fennel-infused sausage in perfect harmony.
📖 What is it
Discover this creamy, flavour-packed Sicilian pasta dish where the sweetness of pumpkin meets the boldness of fennel-infused sausage in perfect harmony.
🛒 Ingredients
- ✓ 300g short pasta (penne, rigatoni or mezze maniche)
- ✓ 300ml vegetable stock (made with celery, carrot and onion)
- ✓ 250g peeled yellow pumpkin
- ✓ 200g Sicilian fennel sausage
- ✓ half a red onion
- ✓ half a glass of white wine
- ✓ a small sprig of rosemary
- ✓ aged Sicilian pecorino, grated
- ✓ extra virgin olive oil
- ✓ salt, to taste
- ✓ freshly ground black pepper
📊 Nutritional Information
Picture yourself at a cosy Sicilian kitchen table, surrounded by the comforting scents of autumn: the gentle sweetness of pumpkin blending beautifully with the robust character of fennel sausage. This simple, wholesome dish tells a story of tradition and family warmth in every mouthful, bringing the true spirit of Sicily straight to your plate.
👨🍳 Preparation
- 1
Make a vegetable stock using celery, carrot and onion, or dissolve a vegetable stock cube in hot water.
- 2
Cut the pumpkin into roughly 1cm cubes.
- 3
In a large pan, gently fry the finely chopped onion in extra virgin olive oil.
- 4
Add the crumbled sausage and cook until nicely browned.
- 5
Pour in the white wine and let it evaporate completely.
- 6
Add the pumpkin and cook over a high heat for a few minutes, then add a ladle of stock and a few rosemary needles.
- 7
Cover with a lid and simmer gently over a medium-low heat for about 15 minutes, seasoning with salt and pepper to taste.
- 8
Meanwhile, cook the pasta in plenty of salted boiling water until just al dente, then drain.
- 9
Toss the pasta into the pan with the sauce and sauté for a few minutes, adding a splash of cooking water if needed.
- 10
Serve immediately, sprinkled with aged Sicilian pecorino and freshly ground black pepper.
💡 Tips and Variations
- •
To enhance the aromas, try adding a pinch of nutmeg or a few fresh sage leaves while cooking.
- •
For a silkier sauce, blend a portion of the pumpkin before mixing it into the sauce for a creamy, enveloping texture.
- •
For an extra indulgent touch, finish with a generous grating of freshly grated Sicilian pecorino.
- •
If you prefer a vegetarian option, swap the sausage for sautéed porcini mushrooms to keep that rustic feel.
- •
Use a non-stick pan to prevent the sauce from sticking and to make tossing the pasta easier.
- •
To deepen the flavour, stir in a teaspoon of tomato purée when browning the sausage for added richness and umami.
- •
For a vegan version, replace the sausage with smoked tofu cubes and use good quality extra virgin olive oil to flavour.
📦 Storage
- • Store any leftovers in an airtight container in the fridge for up to two days to preserve the flavours and texture.
- • To reheat, warm gently in a pan with a drizzle of extra virgin olive oil or a splash of vegetable stock to prevent drying out.
- • Avoid freezing this dish, as the pumpkin’s texture may change and affect the final result.
🍷 Pairing
This dish’s rich and comforting flavours pair beautifully with a Sicilian red like Nero d’Avola from Vittoria, whose fruity and spicy notes complement the sausage and balance the pumpkin’s sweetness. Alternatively, a light, fresh Frappato offers a delightful contrast. If you fancy something from further afield, a Tuscan Chianti Classico also works wonderfully with the dish’s hearty richness.
Whipping up this pasta with pumpkin and sausage is like inviting a slice of Sicily into your home, with its authentic flavours and warm hospitality. It’s the perfect dish to share with loved ones, celebrating tradition and togetherness. Do give it a go, and don’t forget to share your experience and this recipe with friends and family — after all, cooking is a journey best savoured together!
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