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Servings:
4
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Ingredients

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Directions

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  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

  • While the pasta is working, in a small saucepan, heat the stock and saffron. Keep warm.

  • In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Crumble in the sausage and cook until browned. Add the pumpkin (or squash), onion, garlic and chile; season with salt and pepper. Partially cover and cook for 7 minutes. Stir in the saffron stock and tomatoes. Cook, stirring occasionally, until reduced, 15 minutes.

  • Add the pasta and reserved cooking water to the sauce and toss. Serve in bowls and top with the cheese.

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