A last-minute pasta sauce with the beautiful seasonal pumpkin, the sausage taste, and the great provola.If vegetarian you just avoid the sausage.
Ingredients for 4 people:
300 gr. =1cup and a 1/4 of already cleaned pumpkin
360 gr.= 1 cup and ½ of pasta in this case we used the mezze maniche half sleeves
5 tablespoons vegetable broth
extra virgin olive oil
salt and pepper q.b.
100 gr.=3.5 oz. provola or caciocavallo
grated Parmigiano cheese
Slice the onion
Cut the pumpkin into cubes
Form small balls with the sausages
In a large pan, fry the onion in oil
Add the pumpkin and after 5 minutes add the sausage
After 5 minutes add 2 tablespoons of broth, salt, add a dash of ground pepper,
Stir gently until the sausage balls are well cooked and the pumpkin soft.
Continue by adding another 3 tablespoons of broth.
Add the sage
Cut the provola into thin slices
After 15 minutes add it to the pumpkin and sausages.
Turn off the heat
Boil the pasta in lightly salted water (the sauce is already very tasty) cook a minute less than the indicated cooking time and drain it and pour it into the sauce, turn on the fire, add very little pasta cooking water and stir it a few minutes, the provola must melt.
Serve with a little grated Parmigiano.
The pumpkin, sausage and provola pasta is ready
Enjoy your meal!