Pumpkin and sausage trofie

Tasty, stringy and perfect for the cold season, pumpkin and sausage trofie can be prepared both in a pan and in the oven. Here's how.

Trofie are a type of pasta typical of Liguria and are usually seasoned with pesto. However, there is another combination that we tried and it literally drove us crazy: pumpkin and sausage trofie. Typically autumnal , they can be prepared either in a pan or in the oven . In the first case they are excellent to be enjoyed freshly made while in the second they can be prepared in advance and cooked up at the last moment, ideal if you have guests.

Among the recipes for first courses with pumpkin, this is undoubtedly our favorite. Creamy and rich , but also super tasty thanks to the sausage and stringy cheese, it is in all respects a comfort food . Let's see all the steps to prepare it.

How to prepare the pumpkin and sausage trofie recipe

1. First prepare the béchamel sauce. Melt the butter in a pan, add the flour and toast it until it takes on a hazelnut colour. Then pour in the milk, mixing with a whisk and bring to the boil, adding salt to taste.
2. Lower the heat and leave the béchamel to thicken for about 10 minutes , flavoring it with nutmeg only at the end. Cover with cling film and set aside.
3. Clean the pumpkin , cut it into cubes and place it in a pan with the oil, a pinch of salt and freshly ground pepper. If you like, you can add a sprig of rosemary and a clove of garlic for flavour.
4. Let it cook with the lid on over low heat until it is tender. It will take 15-20 minutes during which you can add a little water to speed up cooking. Once ready you can decide whether to leave it as is or blend it with an immersion blender.
5. Remove the casing from the sausage and crumble it with your hands. Brown it in a pan with a drizzle of oil, then turn off the heat and set aside.
6. Cook the pasta in plenty of salted water. Once ready, drain it and put it in the pan with the sausage, add the béchamel and the pumpkin and mix well. Also add the diced provolone and transfer everything into a baking dish suitable for cooking in the oven.
7. Sprinkle with parmesan and cook at 180°C for 25 minutes. Serve after letting it cool for 10 minutes.

The baked variant

This rich baked pasta style version can easily be simplified and speeded up. Pan-fried pumpkin and sausage trofie are obtained simply by sautéing the pasta with the pumpkin and sausage and adding a generous sprinkling of parmesan . If you like, you can also add diced provolone but even without it it is amazing.

How about trying the pumpkin and sausage lasagne too? They are also great to prepare in advance and cook at the last minute.

Conservation

Both baked and pan-fried sausage and pumpkin trofie will keep in the refrigerator for 2-3 days . We recommend reheating them in a pan before enjoying them.

Read also

The 20 best pumpkin recipes for delicious and amazing dishes