Rigatoni Zucca e Salsiccia (Pumpkin and Italian Sausage)

 

350 gr Rigatoni

Grana Padano

Remove the skin from the sausage and sweat it in a pan over medium heat; with the back of a spoon, break it in very small pieces.

Remove it from the pan and put aside, cover with cling film so it does not get dry..

 

Cut the pumpkin in half, cut it in pieces and remove the skin; add oil and the onion in the same pan used to cook the sausage, add a glass of water, salt and rosemary and cook it on low heat for 30 minutes or until soft.

 

Put on a pot of water for the pasta, bring it to the boil and add salt.

Add the pasta and cook it as per instructions on the packet.

Go back to the Pumpkin and with a spoon squash it into a puree’, add the sausage to it and ladle of the Pasta water.

 

Once the pasta is cooked, strain it and add it into the sauce; add a little bit more cooking water to make sure it is nice and moist.

Serve on plates and grate fresh Grana Padano on it.