Mezzi Paccheri with Pumpkin, Sausage & Smoked Provola Recipe
A classic Italian recipe you can use with big shapes
Ingredients:
320 g mezzi paccheri Gentile pasta
300 g pumpkin, peeled and cubed
200 g fresh sausage, crumbled
150 g porcini mushrooms (fresh or frozen), cubed
200 g smoked provola (cheese), cubed - Provolone or Provola affumicata
2 cloves garlic
50 ml dry white wine
Extra virgin olive oil
Salt & pepper
Grated Parmigiano-Reggiano (optional)
Directions:
1. Heat 1–2 tbsp olive oil in a pan over medium heat.
2. Add pumpkin cubes and a pinch of salt. Cook until soft, about 10–15 minutes.
3. If it dries out, add a splash of hot water.
4. Once soft, mash into a pumpkin cream with a fork or immersion blender. Set aside.
5. In another pan, warm 1–2 tbsp olive oil and add the garlic cloves.
6. Add crumbled sausage and cubed mushrooms (and a few pumpkin cubes set aside).
7. Brown for a few minutes.
8. Pour in the wine and let it simmer until the alcohol evaporates (about 2–3 minutes).
9. Add the reserved pumpkin cubes and the pumpkin cream to the pan. Stir to combine.
10. Bring a large pot of salted water to a boil.
11. Cook the mezzi paccheri until very al dente (about 2–3 minutes less than package instructions).
12. Transfer the pasta directly into the sauce and finish cooking together, tossing well so the pasta absorbs the sauce.
13. Stir in the cubed smoked provola so it melts slightly.
14. Season with salt and pepper to taste.
If desired, sprinkle with Parmigiano-Reggiano before serving.
