Spinning tops with pumpkin and sausage
Recipe by Giada Pigatto
Difficulty
[ricetta_difficolta]
Timings
50 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
-
400 g semolina trottole
- 1/2 Delica pumpkin
- 3 sausages
- 1/2 onion
Rosemary to taste
- Pistachio grains to taste
- Oil, salt and pepper to taste.
PREPARATION
Step 1
Start with the pumpkin, washing the peel thoroughly, pricking it with a fork, and baking it at 200°C (400°F) for at least 40 minutes. It will be very soft and easy to peel.
Step 2
Once the pumpkin is ready, start cooking the pasta while you prepare the rest of the sauce.
Step 3
Crumble the sausage into a pan and brown it for a few minutes. Once golden, set it aside and sauté the onion and rosemary in the same pan.
Step 4
Then add the softened pumpkin and drain the pasta al dente directly into the pan, along with a couple of ladles of the cooking water to combine. Add the sausage back in and serve.
Step 5
Finally, garnish with chopped pistachios to taste and… enjoy!
