A nice pasta dish perfect for the Fall when pumpkin and squash are in season.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain; reserving 1/2 cup of the pasta cooking water.
While the pasta is working, in a small saucepan, heat the stick and saffron. Keep warm.
In a large skillet, heat the extra virgin olive oil over medium-high heat. Crumble in the sausage and cook until browned. Add the pumpkin (or squash), onion, garlic and chile; season with salt and pepper. Partially cover and cook for 7 minutes. Stir in the saffron stock and tomatoes. Cook, stirring occasionally, until reduced, 15 minutes.
Add the pasta and reserved cooking water to the sauce and toss. Serve in bowls and top with the cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (729g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 960 | ||
Calories from Fat: 435 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.3g | 64 % | |
Saturated Fat 16.5g | 83 % | |
Monounsaturated Fat 19.6g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 181.9mg | 56 % | |
Sodium 5462.7mg | 188 % | |
Potassium 1919.8mg | 51 % | |
Total Carbohydrate 90.5g | 27 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 86.4g | ||
Protein 43.6g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 960
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