De Cecco mafaldine with pumpkin, sausage, castelmagno cheese & hazelnut crumbs
Ingredients for 4 people
* Ingredients found at Mediterranean Foods
500g De Cecco mafaldine pasta*
2 tablespoons of secret tomato salsa*
2 Italian style sausages*
200g castelmagno cheese grated*
300g pumpkin chopped into cubes
1 carrot roughly chopped
1/2 onion roughly chopped
1/2 stick of celery roughly chopped
2 garlic cloves
1 medium sized potato roughly chopped
10 leaves of sage
1 tablespoon of roughly chopped parsley
Hazelnut crumbs to serve
In a large pot place all the vegetables, salsa sauce and the sage and simmer until all nice
and soft. Blend the pumpkin mix to a thick sauce.
Cook the mafaldine pasta in plenty of simmering salted water.
Take the sausage meat out of its casing and fry it in a large pan with a little extra virgin olive oil.
When the meat is nice and brown add 2 ladles of the pumpkin sauce and simmer for a couple of minutes.
Add the parsley and when the pasta is cooked toss it into the pan. Add half the grated cheese.
Serve sprinkling the rest of the cheese and the hazelnuts on top.