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Creamy Tagliatelle with Pumpkin, Sausage and Mushrooms
Creamy tagliatelle with pumpkin, sausage and mushrooms is a rich and comforting Italian pasta dish that's perfect for fall.The savory flavor of sausage and mushrooms pairs beautifully with the natural sweetness of pumpkin. Part of the pumpkin is cooked in small pieces with the sauce, while the rest is blended with ricotta and Parmigiano Reggiano to create a smooth, creamy coating for the pasta.
Ingredients
- 350 g fresh tagliatelle, homemade or store-bought. - 12 0z
- 400 g pumpkin flesh - 14 oz, peeled and seeded, such as butternut squash or kabocha squash
- 250 g mushrooms - 9 oz, such as cremini, button mushrooms or another variety you prefer
- 300 g Italian sausage - 10.5 oz, casing removed
- 1 medium onion
- 100 ml dry white wine - about ⅓ cup + 1 tablespoon
- 250 g fresh ricotta - 9 oz/ about 1 cup
- 3 tablespoons grated Parmigiano Reggiano
- 3 tablespoons extra virgin olive oil
- 2 sprigs fresh rosemary
- fine salt - to taste
- freshly ground black pepper - to taste
Instructions
Prepare the Pumpkin and Mushrooms
- Clean the mushrooms carefully. Trim off the dirty ends of the stems, then remove any remaining soil with a damp cloth or a mushroom brush. Avoid soaking them in water, as they absorb moisture easily.Slice the mushrooms thinly and set aside.
- Peel and seed the pumpkin. Cut half of the pumpkin into small cubes and set aside.Cut the remaining half into larger pieces and arrange them in a baking dish lined with parchment paper. Drizzle with a little of the olive oil, add a few rosemary leaves and a small splash of water.Bake at 180°C (350°F) for about 15–20 minutes, or until the pumpkin is very soft when pierced with a fork.
Make the Sausage, Pumpkin and Mushroom Sauce
- Remove the casing from the sausage and crumble the meat with a fork or your fingers.
- Finely chop the onion. Heat the remaining extra virgin olive oil in a large skillet or sauté pan and cook the onion gently for a few minutes, until soft and translucent.Add the crumbled sausage and one rosemary sprig. Cook over medium heat until the sausage is well browned, breaking it up with a wooden spoon as it cooks.
- Pour in the dry white wine and let it simmer until the alcohol has evaporated.
- Add the diced pumpkin and season lightly with salt and black pepper. Pour in a small amount of water, cover, and cook over low heat for about 15 minutes, or until the pumpkin is tender.
- Add the sliced mushrooms and stir well. Cover and continue cooking for about 5 minutes, until the mushrooms are tender.
Make the Pumpkin and Ricotta Cream
- Meanwhile, place the oven-baked pumpkin in a food processor or blender and blend until smooth.
- Transfer the pumpkin purée to a bowl. Add the ricotta and grated Parmigiano Reggiano and mix until smooth and creamy.
- Add the pumpkin and ricotta cream to the sausage, pumpkin and mushroom mixture. Stir gently until everything is well combined, then remove the pan from the heat while you cook the pasta.
Cook the Tagliatelle and Combine
- Bring a large pot of lightly salted water to a boil. Cook the fresh tagliatelle until al dente, usually about 2–5 minutes depending on their thickness.Before draining, reserve a little of the pasta cooking water.Drain the tagliatelle and transfer them directly to the pan with the sauce.
- Toss gently over low heat until the pasta is evenly coated. If the sauce is too thick, add a small amount of the reserved pasta water until it reaches a creamy consistency.Serve immediately with extra grated Parmigiano Reggiano and freshly ground black pepper.
Nutrition
Serving: 100gCalories: 825kcalCarbohydrates: 79gProtein: 34gFat: 41gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 88mgSodium: 602mgPotassium: 1040mgFiber: 4gSugar: 8gVitamin A: 8879IUVitamin C: 13mgCalcium: 230mgIron: 4mg
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