La Mozzarella In Carrozza

Pasta with pumpkin cream and sausage

La Mozzarella In Carrozza - Pasta with pumpkin cream and sausage
Pasta with pumpkin cream and sausage, the perfect comforting fall lunch, super easy and creamy.

Yields: 2   Prep: 30Min ~ Cooking Time: 10Min   Diff: Easy
- 250g Fresh pasta, like “trofie”
- 300g Pumpkin, without skin
- 90g Fresh creamy cheese like “robiola”
- 20g Walnuts
- 170g Sausage
- 1 Carrot
- 1 stalk of Celery
- 1/2 Onion
- 1/2 glass of White wine
- 2 Tbsp Grated cheese
- Sage leaves
- Salt, to taste
- EV Olive oil


- Cut the pumpkin into regular large pieces, season with extra virgin olive oil and a pinch of salt and bake at 200 degrees for about 20 min. They should be similar to the roasted potatoes, golden outside and soft in the middle. Leave them cool.

- Peel the carrot and reduce into small cubes. Do the same with the celery and the onion. Stir fry the vegetables into a large pan with ev olive oil and a pinch of salt.

- Add the sausage breaking it with a wooden spoon to smaller pieces. Cook until it starts browning, then pour into the white wine. Make it evaporate and finish to cook the sausage with a lid.

- Mix the pumpkin cubes with the robiola cheese and the walnuts in a blender.

- Cook the pasta according to the package instructions. Drain leaving some of its cooking water. Add the trofie into the pan with the sausage, stir in the pumpkin cream, the grated cheese and the sage leaves.

- Serve immediately with some grated black pepper on top.