Are you looking for the perfect recipe to celebrate World Pasta Day? I have an idea…

This delicious pasta is perfect for fall: the sweet creaminess of the pumpkin marries the salty sausage in a great combination of tastes!

Ingredients for 3:

200 gr Pasta
500 gr Pumpkin
200 gr Sausage
Few Sage leaves
Pinch of Black Pepper
Salt, Garlic and Chili to taste
Extra Virgin Olive Oil


First of all, weigh the pumpkin and remove the seeds and skin. Cut the pumpkin pulp into small cubes. 

In a pan, brown the garlic with the olive oil and as much chili pepper as you like, then add the diced pumpkin, season with salt and pepper and fry for a few minutes, also adding the sage leaves. 

Continue cooking adding a little hot water until the pumpkin is soft and well cooked. Remove the sage leaves and set aside.

In a pan, fry the open sausage with a drizzle of oil until it is well browned. Mix half of the sausage with the pumpkin cream and keep the other half aside to garnish the dish.

Cook the pasta and once “al dente”* sauté it with the pumpkin and sausage sauce. 

To serve it, sprinkle each plate with grated parmesan and the remaining sausage.

My Tip: before serving you can add a few flakes of sweet gorgonzola to give the dish even more character!


"Al dente" is an Italian phrase that translates to "to the tooth" in English. It's used to describe the desired texture of pasta when it's cooked. Pasta cooked al dente is firm to the bite, with a slight resistance in the center, and it should not be overly soft or mushy. Cooking pasta al dente is essential for many Italian dishes because it allows the pasta to absorb the sauce and provide a more satisfying texture. It's a matter of personal preference, but achieving the perfect al dente texture can make your pasta dishes much more enjoyable!