Prep time: 20 minutes
Cook time: 20 minutes
Difficulty: 1 out of 5
Serve: 4
Ingredients:
14 oz Rigatoni
2 1/2 cup Pumpkin
4 pieces Pork Sausage
1 tsp Fennel Seeds
1 tbsp Apple Cider Vinegar
1 clove of Garlic
1 sprig Rosemary
1/4 cup Parmesan Cheese
Salt and pepper q.b.
4 tbsp Extra virgin olive oil
Preparation:
Peel, seed and cut the pumpkin into cubes. The smaller they will be, the faster they will cook. In a pan add oil, garlic and rosemary. Next remove the casing from the sausage, then chop it by hand directly into the pan, season with fennel seeds and continue cooking. When the sausage is browned, add apple cider vinegar, let it evaporate and add pumpkin, lower the heat and let it cook. Meanwhile, boil the pasta in plenty of salted water. when the pumpkin is tender, season with salt and remove the garlic and the sprig of rosemary. Add a ladle of pasta cooking water. As soon as Rigatoni is cooked al dente, drain and transfer it to the pan. Remove from the heat, season with ground pepper and Parmesan. Enjoy your meal!
Chef tips:
You always can substitute pumpkin for butternut squash or sweet potatoes. it has a similar texture and natural sweetness.