Pasta with Pumpkin and 'Nduja Sauce
The sweetness of the pumpkin complemented by the smoky and spicy 'Nduja sausage. This dish is a perfect Fall comfort food, great for any occasion and ready in just half hour.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
- 170 g (7 oz) Pasta
- 1/2 Hokkaido Pumpkin
- Olive Oil
- Black Pepper
- 3 tsp Cream
- 2-3 tsp ‘Nduja
Bring a large pot of salted water to boil.
Peel and chop the pumpkin into small cubes. Drizzle some olive oil in a pan and add the pumpkin. Add the salt, black pepper, pinch of oregano and thyme and sauté for about 5 minutes.
Add a splash of water, turn down the heat and cover with a lid. Cook for about 15 minutes or until the pumpkin is soft.
Halfway through the cooking of the sauce, toss the pasta in the boiling water and cook according to the package instructions.
Use a potato masher to purée half of the pumpkin. Add the cream and the ‘Nduja. Mix well and let it cook at low heat for a few more minutes.
Drain the pasta and add it to the sauce. The ‘Nduja should be completely melted and mixed in the pumpkin sauce. Taste and adjust the seasoning if necessary.