Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Pumpkin and Sausage: Sicilian Autumn Comfort Food
Discover this creamy, flavoursome Sicilian pasta dish where sweet pumpkin meets savoury fennel sausage in perfect harmony.
🛒 Ingredients
- ✓ 300g short pasta (penne, rigatoni or mezze maniche)
- ✓ 300ml vegetable stock (made with celery, carrot and onion)
- ✓ 250g peeled pumpkin
- ✓ 200g Sicilian fennel sausage
- ✓ Half a red onion
- ✓ Half a glass of white wine
- ✓ A small sprig of rosemary
- ✓ Grated aged Sicilian pecorino
- ✓ Extra virgin olive oil
- ✓ Salt, to taste
- ✓ Freshly ground black pepper
📊 Nutritional Information
If you’re after a dish that warms the heart and brings the colours of Sicilian autumn to your table, this pasta with pumpkin and sausage is just the ticket. It’s a hearty plate of contrasts: the velvety sweetness of the pumpkin paired with the aromatic punch of fennel-infused sausage makes for a perfect family favourite. Simple, wholesome, and utterly delicious – you’ll be hooked from the very first bite.
👨🍳 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 soften the finely chopped onion in a splash of extra virgin olive oil.
- 4
Add the crumbled sausage and cook until beautifully golden.
- 5
Pour in the white wine and let it bubble away until completely evaporated.
- 6
Stir in the pumpkin cubes 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 as you go.
- 8
Meanwhile, cook the pasta in plenty of salted boiling water until just al dente, then drain.
- 9
Tip the pasta into the pan with the sauce and toss together for a couple of minutes, adding a splash of pasta water if needed to loosen the sauce.
- 10
Serve immediately with a generous grating of aged Sicilian pecorino and a twist of freshly ground black pepper.
💡 Tips and Variations
For an extra layer of warmth, add a pinch of nutmeg or a few sage leaves. If you fancy a creamier texture, blend a portion of the pumpkin before mixing it with the pasta.
📦 Storage
- • Keep refrigerated in an airtight container for up to 2 days.
- • Reheat gently in a pan with a dash of olive oil or a splash of stock.
- • Avoid freezing to preserve the texture.
- • You can prepare the sauce ahead of time and store it in the fridge for a day.
🍷 Pairing
Enjoy with a glass of Menfi Rosso – a rich ruby-red Sicilian red with a spicy bouquet that complements the fennel sausage and sweet pumpkin beautifully.
This pasta with pumpkin and sausage is a true celebration of autumn’s bounty with a Sicilian twist. It’s straightforward to make, comforting to eat, and perfect for sharing around the table with loved ones. Do try it at home and bring a little sunshine from the Mediterranean straight to your kitchen – I promise it’ll become a favourite in no time!
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