Fusilli with Pumpkin and Sausage
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
5
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Calories
638 kcal
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Course
Main Course
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Cuisine
Italian
Fusilli with Pumpkin and Sausage
Description
This dish uses peeled and smashed garlic sauteed in olive oil as the flavor base, to which diced pumpkin and skinned Italian sausages are added and cooked until browned. Chopped whole tomatoes or tomato puree and water create the sauce liquid, seasoned with salt and black pepper. After simmering about 20 minutes, the sauce melds the sweet pumpkin with the savory spiced sausage and tangy tomatoes.
Meanwhile, fusilli pasta is cooked al dente and then incorporated into the skillet with the sauce, allowing the pasta to absorb flavors. The spiral shape of fusilli traps bits of sausage and pumpkin, enhancing every bite. The dish is finished with optional parsley and shaved Parmigiano Reggiano or Pecorino cheese, adding freshness and saltiness.
This combination delivers a balanced texture: tender pumpkin cubes, hearty sausage pieces, and pasta firmness. It works well for a comforting dinner, particularly in cooler seasons. The straightforward seasoning lets the main ingredients shine without overwhelming complexity.
Ingredients
- 2 Tbsp extra-virgin olive oil
- 3 cloves garlic
- 1 ½ cups pumpkin cubed- ¼" just a bit bigger than ½ cm
- 3 Italian sausage mild or spicy
- 8 oz whole tomatoes chopped or tomato puree (good quality from Europe)
- 5 oz water
- ⅛ tsp salt sea salt
- ⅛ tsp black pepper freshly ground
- 16 oz fusilli pasta or any short shape you desire (good quality brand
- 2 tsp parsley as a garnish if desired, chopped
- 2 tsp Parmigiano Reggiano cheese shaved or Pecorino cheese (if desired)
Instructions
Make the sauce:
- Add the peeled and smashed garlic (hit it with the flat side of a knife) to a frying pan with the extra virgin olive oil, then add the diced pumpkin and skinned sausages.
- Use a wooden spoon to chop the sausage into small pieces as it cooks.
- Let them brown for about 5 minutes and then add salt, black pepper, and the chopped tomatoes, and the water, and simmer for about 20 minutes.
- Taste, and adjust the seasonings if needed.
Cook the fusilli:
- Cook the pasta in large pot with a plentiful amount of salted water. You can start the pasta cooking when the sauce has about 10 minutes left to save time.
- When the pasta is al dente (still a little hard when you bit into it) drain with a slotted spoon and add directly to the frying pan with the sauce.
- Toss the pasta with the sauce and serve immediately. You can sprinkle some chopped parsley and Parmigiano or Pecorino cheese, if you desire.
Notes
- Use fresh, quality ingredients for the best flavor and texture.
- Choose good quality pasta to hold up in the sauce.
- Adjust seasoning after simmering to suit your taste.
- Parsley and shaved cheese add freshness and richness as garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 638kcal | 32% |
| Carbohydrates | 73g | 24% |
| Protein | 22g | 44% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 51mg | 17% |
| Sodium | 623mg | 26% |
| Potassium | 584mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3017IU | 60% |
| Vitamin C | 9mg | 10% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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