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Fusilli with pumpkin, sausage and mushrooms sauce
I love so much the conflict between the sweetness of the pumpkin and the savory of the sausage.
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320 g
of Fusillo
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350 g
of sausage
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300 g
of pumpkin
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100 g
of champignon mushrooms
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100 g
of tomato pulp
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1 clove
of garlic
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1 dl
of vegetable broth
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40 g
of butter
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Parsley to taste
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Salt and pepper to taste
Recommended pasta for this recipe
Alternatively, you can use
Preparation
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.
