RGFE

Fusilli with pumpkin and sausage

• 300 g fusilli
• 2 sausages
• 150 g pumpkin
• 80 g chopped tomatoes
• 20 g extra-virgin olive oil
• 1 garlic clove
• Parsley to taste
• Salt and pepper to taste

Gently brown the peeled garlic in a frying pan in a little olive oil, remove it and then add the diced pumpkin and skinned sausages chopped into small pieces.  Let them brown for 5 minutes and then add salt, black pepper, and the chopped tomatoes and cook for about 20 minutes added a little water. Cook the fusilli in plenty of salted boiling water, drain al dente and add to the frying pan with the sauce, toss the pasta and then serve, sprinkled with finely chopped parsley.