Pappardelle with Roasted Pumpkin, Sage, and Salsiccia Sausage - photo 1
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Pappardelle with Roasted Pumpkin, Sage, and Salsiccia Sausage

Pikantne Pizza and Pasta Main Dishes Italian Cuisine 50 min Medium 8 wyświetleń ~46.03 PLN - (0)
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Description

This dish is the essence of autumn on a plate. Velvety, wide ribbons of pappardelle pasta are enveloped in a creamy sauce made from roasted hokkaido pumpkin, whose natural sweetness perfectly balances the intense, herbal flavor of Italian salsiccia sausage. The whole is complemented by the aroma of crispy, butter-fried sage and the deep, nutty aftertaste of freshly grated Parmesan. The dish comes from the tradition of Northern Italian cuisine, where pumpkin (zucca) is a popular ingredient in autumn dishes. Visually, it delights with the contrast of the deep orange of the pumpkin, the green of the sage, and the golden pasta. It is perfect as a hearty, warming lunch on a chilly day or an elegant dinner among friends, served with a glass of red wine.

Ingredients (15)

Servings:
4
  • Pappardelle pasta 400 g
  • Hokkaido pumpkin 600 g
  • Salsiccia sausage 300 g
  • Shallot onion 4 szt.
  • Garlic 3 ząbki
  • Fresh sage 1 pęczek
  • Masło extra 82% 50 g
  • Ser parmezan (parmigiano reggiano) 80 g
  • Extra virgin olive oil 0.2 łyżek
  • Białe wytrawne wino 100 ml
  • 🌿 Przyprawy
  • Salt 12 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
  • Pumpkin seeds 30 g
💰 Szacowany koszt dania: ~46.03 PLN (11.51 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Wash the hokkaido pumpkin thoroughly under running water, as we will be roasting it with the skin on. Cut it in half and use a large spoon to remove the seeds along with the fibers. Then, cut the pumpkin into cubes with a side of about 2 cm. Transfer the pumpkin cubes to a large bowl, drizzle with two tablespoons of olive oil, and season with salt (about 1 pinch) and pepper. Mix thoroughly with your hands to ensure each cube is coated with oil and spices.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Use a sharp chef's knife to safely cut the hard pumpkin. Make sure the oven is fully preheated before placing the pumpkin inside – this will ensure it gets a nice browning instead of steaming.
2

Line a large baking sheet with parchment paper. Spread the prepared pumpkin in a single layer, ensuring the cubes do not touch each other. Place the sheet in the preheated oven and bake for 25-30 minutes. Halfway through baking (after about 15 minutes), stir the pumpkin with a spatula. The pumpkin is ready when a fork easily pierces it and its edges are slightly browned and caramelized.

Do not overcrowd the baking tray! If the pumpkin cubes are too tightly packed, they will steam instead of roast and won't achieve the desired texture. If you have a lot of pumpkin, use two trays. The finished pumpkin should be soft but still hold its shape.

Preparing the sauce

3

While the pumpkin is baking, prepare the rest of the ingredients. Peel and finely chop the shallots. Peel the garlic and slice it thinly. Separate the sage leaves from the stems; set aside about 10-12 of the prettiest leaves for decoration, and chop the rest coarsely. Squeeze the Salsiccia sausage out of its casing directly into a bowl, breaking it into smaller pieces with your fingers. Grate the Parmesan cheese on a fine grater.

Ingredients: Shallot onion, Garlic, Fresh sage, Salsiccia sausage, Ser parmezan (parmigiano reggiano)
Use two cutting boards – one for vegetables and another for raw meat to avoid cross-contamination. Preparing all the ingredients before you start frying (the so-called 'mise en place') will make cooking smooth and stress-free.
4

In a large, deep skillet (one that will later hold all the pasta), heat one tablespoon of olive oil over medium heat. Add the crumbled Salsiccia sausage. Cook for 5-7 minutes, breaking it up with a wooden spoon into smaller pieces, until the meat loses its raw, pink color and browns nicely.

Ingredients: Salsiccia sausage, Extra virgin olive oil
The best choice is a pan with a diameter of at least 28-30 cm with a thick bottom that distributes heat evenly. Don't rush this step – well-browned meat is the foundation of the sauce's flavor.
5

Add the chopped shallot to the sautéed sausage. Reduce the heat to medium-low and cook for about 3-4 minutes, stirring occasionally, until the shallot softens and becomes translucent. Then add the sliced garlic and sauté for another minute, until it releases its aroma. Be careful not to burn the garlic, as it will become bitter.

Ingredients: Shallot onion, Garlic
Add the garlic later than the onion, as it burns faster. As soon as you smell the intense aroma of garlic (usually after 30-60 seconds), it's a sign that it's ready and you should move on to the next step.
7

Return to the pan. Add butter, chopped sage, and the whole sage leaves set aside for garnish. Sauté for 1-2 minutes, until the butter melts and the sage becomes very aromatic and slightly crispy. Increase the heat and pour in the white wine. Cook for about 2 minutes, scraping with a wooden spoon all the tasty bits stuck to the bottom of the pan. The alcohol will evaporate, leaving depth of flavor in the sauce.

Ingredients: Masło extra 82%, Fresh sage, Białe wytrawne wino
This process is called 'deglazing'. It allows you to gather all the flavor from the bottom of the pan and incorporate it into the sauce. You can remove the whole sage leaves after frying and place them on a paper towel – they will be a delicious, crispy decoration.

Cooking Pasta

6

In the meantime, place a large pot of water for the pasta. For every 100g of pasta, you need 1 liter of water, so pour in at least 4 liters. When the water boils, add a generous amount of salt – about 10g (1 heaping teaspoon) for 4 liters of water. The water should taste like seawater. Add the pappardelle pasta and cook according to the package instructions, but for 1-2 minutes less, so it is 'al dente' (slightly firm in the center).

Ingredients: Pappardelle pasta, Salt
Absolutely crucial: BEFORE you drain the pasta, reserve at least 1-2 cups (250-500 ml) of the cooking water! This cloudy, starchy water is essential for creating a creamy sauce.

Combining the dish

8

Once the pumpkin is roasted, remove it from the oven. Add about 2/3 of the roasted pumpkin to the sauce in the pan. Using a fork or potato masher, gently mash some of the pumpkin cubes to create a base for a creamy sauce. Leave the remaining cubes whole for better texture. Season the sauce with freshly grated nutmeg. If using, add a pinch of chili flakes now.

Ingredients: Nutmeg, Chili flakes
Do not mash the entire pumpkin into a smooth puree. We want to achieve a sauce with noticeable chunks, which will make the dish more interesting to eat. Nutmeg wonderfully enhances the flavor of the pumpkin.
9

Drain the cooked pasta (remember to save some of the water!) and transfer it directly to the pan with the sauce. Add the remaining 1/3 of the diced pumpkin, about half of the grated Parmesan, and a ladle (about 150 ml) of the reserved pasta cooking water.

Ingredients: Pappardelle pasta, Ser parmezan (parmigiano reggiano)
Do not drain the pasta in a colander and do not rinse it! Transferring it directly from the pot to the pan using tongs will help retain the starch, which will thicken the sauce.
10

Set the pan over medium heat and vigorously stir or toss the pasta for 1-2 minutes. The starch from the pasta water will combine with the fat from the butter, sausage, and cheese, creating a smooth, creamy emulsion that will perfectly coat each ribbon of pasta. If the sauce is too thick, add a little more pasta water until you achieve the desired consistency. Taste and season with salt and pepper if needed.

Ingredients: Salt, Pieprz czarny świeżo mielony
This is the most important step! Don't be afraid to mix vigorously. The goal is to create a smooth, creamy sauce, not pasta floating in a watery soup. The sauce should 'stick' to the pasta.
11

Remove the pan from the heat. Serve immediately, dividing the portions into deep, warmed plates. Generously sprinkle each portion with the remaining grated Parmesan, crispy sage leaves, and, if using, toasted pumpkin seeds for added texture.

Ingredients: Ser parmezan (parmigiano reggiano), Pumpkin seeds
Heating the plates (e.g., by placing them in a warm oven for a moment) will help the dish maintain its perfect temperature for longer. The dish tastes best right after preparation.

Fun Fact

💡

Salsiccia is a raw Italian sausage, whose name comes from the Latin words 'salsus' (salty) and 'insicia' (stuffed meat). Each region of Italy has its own unique recipe, differing in spices – from fennel to wine and chili.

Best for

Jesienny obiad Kolacja z przyjaciółmi Danie na poprawę nastroju Romantyczna kolacja

Tips

🍽️ Serving

Serve immediately after preparation, in deep, warmed plates or bowls to maintain heat. Before serving, sprinkle with freshly grated Parmesan, toasted pumpkin seeds for crunch, and a few crispy sage leaves. It pairs perfectly with a glass of medium-bodied red wine, such as Chianti Classico or Pinot Noir.

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. It is best to reheat in a pan with a little water or milk to restore the creamy consistency of the sauce. Freezing is not recommended, as the pasta and pumpkin may lose their texture after thawing.

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