Recipes.

Pasta Con Zucca e Salsiccia

By Johnny Di Francesco


I Quit Sugar - Pasta Con Zucca e Salsiccia
  • 6 servings
  • Prep - 10 mins
    Cooking - 30 mins
  • Total - 40 mins
I Quit Sugar - Pasta Con Zucca e Salsiccia

We can't all be in Naples, but what we can do is make this delish pasta dish! There is something about Italian cuisine that just screams comfort and deliciousness.  

Servings: 6
Preparation: 10 mins
Cooking: 30 mins

Ingredients

  • 1 kg pumpkin, diced.
  • 100 g extra virgin olive oil.
  • 5 cloves garlic.
  • 1 chilli, finely sliced.
  • 200 ml white wine.
  • 350 g sausage meat.
  • 50 g pecorino, grated.
  • Sea salt and pepper, to taste.
  • 500 g orecchiette pasta.

Directions

1. In a pot over medium heat, add the extra virgin olive oil, garlic and chilli. Add the sausage meat and cook until the meat is browned. Deglaze with the white wine. Cook the sausage through, then remove the sausage from the pot.

2. Add the diced pumpkin and reduce the heat to low. Simmer, covered, for approximately 20 minutes, or until the pumpkin is soft. Add the sausage and cook until the pasta is ready to be added.

3. Bring a pot of salted water to the boil. Add the pasta and cook for approximately 2 minutes less than recommended cooking time on the packet. Drain.

4. Add the pasta to the sauce and cook for approximately 2 minutes. Mix well and serve on a large plate and top with the grated pecorino.


Note

Images and recipes from Food of Naples, New Holland Publishers RRP $45.00 available from all good bookstores or online www.newhollandpublishers.com

I Quit Sugar - Food of Naples

We can't all be in Naples, but what we can do is make this delish pasta dish! There is something about Italian cuisine that just screams comfort and deliciousness.

Ingredients

  • 1 kg pumpkin, diced.
  • 100 g extra virgin olive oil.
  • 5 cloves garlic.
  • 1 chilli, finely sliced.
  • 200 ml white wine.
  • 350 g sausage meat.
  • 50 g pecorino, grated.
  • Sea salt and pepper, to taste.
  • 500 g orecchiette pasta.

Directions

1. In a pot over medium heat, add the extra virgin olive oil, garlic and chilli. Add the sausage meat and cook until the meat is browned. Deglaze with the white wine. Cook the sausage through, then remove the sausage from the pot.

2. Add the diced pumpkin and reduce the heat to low. Simmer, covered, for approximately 20 minutes, or until the pumpkin is soft. Add the sausage and cook until the pasta is ready to be added.

3. Bring a pot of salted water to the boil. Add the pasta and cook for approximately 2 minutes less than recommended cooking time on the packet. Drain.

4. Add the pasta to the sauce and cook for approximately 2 minutes. Mix well and serve on a large plate and top with the grated pecorino.

Note

Images and recipes from Food of Naples, New Holland Publishers RRP $45.00 available from all good bookstores or online www.newhollandpublishers.com

I Quit Sugar - Food of Naples

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