INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Gluten-free Mezzi Rigatoni n° 51 250 g delica pumpkin
3 fresh sweet Red Sausages of Castelpoto (or other)
Several sprigs of rosemary
80 g parmigiano reggiano
2 cloves garlic
100 ml dry white wine
Extra virgin olive oil as needed
Black pepper, to taste
DIRECTIONS
Cut the pumpkin in half, clean out the seeds, then cut each half in 5 slices and remove the peel. On a baking sheet lined with parchment, spread out 5 or so sprigs of rosemary, arrange the slices of pumpkin on top, then drizzle with olive oil and bake for 35 minutes at 180 °C. Once cooked, blend the pumpkin together with a little hot water to create a cream. Set aside. Skin the sausage, break it into smaller pieces with a knife, then sauté it in a pan with a little olive oil, crushed, unpeeled garlic and a couple sprigs of rosemary. Add the white wine and continue cooking. In boiling salted water, cook the gluten-free mezzi rigatoni. In the meantime, remove the rosemary and garlic from the sausage before adding the pumpkin cream and a bit of the cooking water. Mix. Remove the pasta with a slotted spoon directly into the pan when cooked, and cook together with the sauce adding more cooking water if necessary to regulate density. Salt and plate while very hot. Before serving, add a fresh grating of parmigiano reggiano and black pepper. Garnish with a small sprig of rosemary.
