Penne with Pumpkin Cream and Sausage

Penne with Pumpkin Cream and Sausage is an autumnal first course, where the sweet taste of pumpkin meets the bold flavor of sausage. Here’s how to prepare it:

Ingredients

• 400 g of penne (or another short pasta shape)
• 500 g of pumpkin (Hokkaido, Delica, or Butternut), cleaned and cut into cubes
• 300 g of fresh sausage
• 1 white onion, chopped
• 250 ml of vegetable broth or water
• 200 ml of cooking cream (or a lighter version with whole milk)
• Extra virgin olive oil
• Salt and pepper to taste
• Nutmeg to taste (optional)
• Grated Parmesan cheese, to serve

Preparation

1. Heat the oil in a pan and add the chopped onion. Sauté it until it becomes transparent.

2. Add the sausage, peeled and crumbled, and cook it until it turns brown and crumbles further.

3. Add the pumpkin cubes to the pan, pour in the broth or water, and cover. Let cook until the pumpkin becomes soft.

4. Use an immersion blender to puree the pumpkin directly in the pan until it becomes creamy.

5. Add the cream (or milk) and cook over low heat until you get a velvety consistency. Season with salt, pepper, and a sprinkle of nutmeg.

6. Cook the penne in a pot of boiling salted water until al dente.

7. Drain the pasta and transfer it to the pan with the pumpkin and sausage cream. Mix well to combine the pasta with the sauce.

Serve the penne with pumpkin cream and sausage hot, finishing the dish with a sprinkle of grated Parmesan cheese. It’s a dish that captures all the flavors of autumn, comforting and rich. Enjoy your meal!