I love so much the conflict between the sweetness of the pumpkin and the savory of the sausage.
of champignon mushrooms
of tomato pulp
of vegetable broth
Parsley to taste
Salt and pepper to taste
Sauté the garlic, the sausage, and the pumpkin in frying pan with butter till brown and let cook over a high heat for 2-3 minutes. Add the mushrooms and let cook for a few minutes, than season with salt and pepper and simmer for 10 minutes. After 10 minutes, add the tomato pulp, season with a teaspoon of chopped parsley and let the sauce simmer. Boil the fusilli in plenty of salted, boiling water until it’s al dente and drain. Turn the pasta out into the pan containing the sausage sauce. Toss for just a little then turn out into individual plates.
Linguine with creamed fava beans, basil, salami and pistachio
Cracked Candele pasta with lamb coratella
Daniela Dal Ben