Pasta with sausages, pumpkin and ricotta
3 servings
35 minutes
Pasta with sausages, pumpkin, and ricotta is a cozy blend of Italian traditions and autumn warmth. Inspired by rustic home recipes, it combines the tender sweetness of pumpkin, the spiciness of sausages, and the creamy texture of ricotta. This sauce soaks into the pasta, turning it into a rich, aromatic dish. Rich parmesan adds depth of flavor while lemon zest refreshes the composition, making each forkful balanced. The dish is perfect for a family dinner or a leisurely evening with a glass of white wine. Italians appreciate it for its simplicity and harmonious combination of ingredients, while its velvety texture and warming taste make it indispensable on cool days. Enjoy this pasta like true gourmets—with love for quality ingredients and the warmth of home cooking.
1
Put the pasta to boil and let's start on the filling. Slice the onion into half rings, and dice the pumpkin and sausage/salsiccia.
- Pasta: 230 g
- Onion: 100 g
- Pumpkin: 230 g
- Small sausages: 100 g
2
Fry in olive oil, add hot water from the pot with pasta, and cover with a lid.
- Olive oil: 2 tablespoons
3
Pour the Parmesan into a deep bowl, add a couple of tablespoons of warm water and mix. If the water is too hot, the cheese will clump together; then add the ricotta and mix.
- Grated Parmesan cheese: 70 g
- Ricotta cheese: 100 g
4
Now add hot water from the pot with pasta, a couple of spoons, optionally grate lemon zest. Mix well.
- Grated Parmesan cheese: 70 g
- Ricotta cheese: 100 g
5
When the onion and pumpkin in the sauce are almost stewed to a puree, you can mash them slightly with a fork, giving the sauce a nearly uniform consistency. Combine the pasta (al dente) and sauce. Add ricotta and mix.
- Onion: 100 g
- Pumpkin: 230 g
- Pasta: 230 g
- Ricotta cheese: 100 g