Risotto-style penne with pumpkin and sausage

This pasta is a special treat for pumpkin lovers because it is cooked like a risotto, without boiling the pasta separately. Delicious and creamy, it is well worth trying.

Ingredients for 4 people
320 g penne or maccheroncini
300 g sausage
300 g pumpkin
Half an onion
1 bay leaf
Parsley
Oil, a knob of butter, pepper and salt
Half a glass of white wine
Parmigiano

1 litre and a half of vegetable stock, prepared by boiling:
2 carrots
1 celery stalk
Half an onion
3 or 4 peppercorns
A little salt
2 litres water


In a large saucepan, I gently fry the chopped onion in a little extra virgin olive oil.

I add the crumbled sausage and fry it.

I add the pumpkin cut into small pieces and the bay leaf, and brown well.

I add the pasta, stir, deglaze with white wine and remove the bay leaf.

I add the stock a little at a time, as for a normal risotto. Allow 5 minutes more cooking time than stated on the pasta packet.

The pasta is al dente and the stock has been absorbed, but it is still creamy. Turn off the heat, add a knob of butter, pepper and parsley, and stir thoroughly to finish.

Ready to plate up.