Spaghetti with cream of pumpkin and sausage
Procedure
Ingredients · Servings 2
- 200 g Fried Spaghetti
- 1 clove garlic
- 200 g Sausage
- Chopped herbs (rosemary, thyme)
- 200 g cooked pumpkin
- 2 tablespoons pasta cooking water
- 1 tablespoon extra virgin olive oil
- Sale
- Baby
- 50 g grated Parmesan cheese
Method · 10 min
- Bring the spaghetti water to a boil and season with a handful of coarse salt. In a pan, cook the sausage, previously removed from its casing.
- Bring the spaghetti water to a boil and season with a handful of coarse salt. In a pan, cook the sausage, previously removed from its casing.
- Bring the spaghetti water to a boil and season with a handful of coarse salt. In a pan, cook the sausage, previously removed from its casing.
- Bring the spaghetti water to a boil and season with a handful of coarse salt. In a pan, cook the sausage, previously removed from its casing.
Bring the water for the spaghetti to a boil and season it with a handful of coarse salt.
In a pan, cook the sausage, previously removed from its casing, with a clove of garlic. It will be cooked in 5 minutes. For extra flavor, I added some chopped rosemary and thyme.
Set aside and make the cream: add the pumpkin, cooking water, oil, salt, and pepper to a blender or immersion blender and blend.
When the pasta is al dente, drain it and toss it in the pan with the sausage and pumpkin cream. Add a ladle of the pasta cooking water and the Parmesan cheese, mixing well.
