Trottole with Roasted Pumpkin & Sausage
Difficulty
[ricetta_difficolta]
Timings
30 MIN
[acf_relationship_images field="cucinato_con"]
Cooked with
[acf_relationship field="cucinato_con" link="no"]
[acf_relationship_images field="cucinato_con"]
Cooked with
[acf_relationship field="cucinato_con" link="no"]
INGREDIENTS
- 320 g Fusilloni pasta
- 380 g porcini freschi
- 300 g sausage
- 200 g tomato pulp
- 2 medium onions
- 1 bay leaf
- 1 sprig marjoram
- Extra virgin olive oil
- Salt
- pepper to taste
PREPARATION
Step 1
Clean and slice the mushrooms. Crumble the sausage and set aside. Finely chop the onion and carrot and gently sauté them in a saucepan with a couple of tablespoons of olive oil.
Step 2
Before the onions turn golden, add the sausage, mushrooms, and the bay leaf. Sauté over high heat for a few minutes.
Step 3
Add the tomato pulp, stir well, and season with salt and pepper. Lower the heat, cover the pan, and simmer until the sauce thickens.
Step 4
Meanwhile, cook the pasta until al dente. Drain and toss in the sauce, adding a little pasta water if needed.
Step 5
Serve and garnish with freshly chopped marjoram.
