Rigatoni pumpkin, porcini & sausages

Rigatoni alla zucca con porcini e salsiccia

Ingredients 4 persons

(as main course)

400 grams of rigatoni (thick 'penne') Olive oil

2 cloves of garlic

600 grams of diced pumpkin 1 bag of (dry) funghi porcini soaked in warm water 2 fresh sausages 8-10 sprigs of parsley finely chopped Salt and pepper to taste.

100 grams of pecorino romano

2 frying pans

Cooking pan

🕐 15🔪25🍳 👩🏼🍳👩🏼🍳

1. Put on a large pan of water to cook the rigatoni in.

2. Put the skillet on the fire with an oil (2 tablespoons) and crushed clove of garlic and fry the crumbled sausages in it. When the sausages are cooked: remove from the pan. Discard garlic.

3. Leaving the fat in the pan, fry the small cubes of squash in it with some water added. Finely mash with a spatula, making sure to keep it a little moist. Put salt on top and some nutmeg.

4. Put the other skillet back on it again with oil (2 tablespoons) and crushed clove of garlic. Fry the funghi porcini soaked in water. Then sprinkle with some finely chopped parsley.

5. Cook the rigatoni until tender (see below).

6. Add the sausages and funghi porcini to the squash. Stir well. Sprinkle with some pecorino cheese and stir again.

7. Drain the rigatoni and stir in the pumpkin mixture.

8. Serve on 4 warm plates and separately add the remaining pecorino cheese.

👉🏽 Cooking pasta: When the water for the pasta boils, only then add salt. Then add the spaghetti or other pasta and let the water boil again. Stir the pasta well, turn off the heat and put the lid on the pan. From the moment the water returns to a boil, keep the cooking time at -2 minutes. In between, stir the pasta vigorously so it doesn't stick. Then just drain. The advantage is that the pasta never sticks to the bottom of the pan.