A classic fall favorite in Northern Italy, especially in Veneto and Emilia-Romagna, pasta with squash and sausage is the ultimate comfort dish when the weather turns crisp. I like to mash most of the squash for a rustic texture, then blend a portion until silky smooth so the sauce hugs every tortiglioni perfectly. Some recipes use rosemary, others sage—it’s all about the aroma that warms your kitchen. A sprinkle of Parmigiano brings it all together, and if you like a little crunch, toasted breadcrumbs are a lovely finish. This recipe was shared with me by a friend who spent the fall season in Italy, and it instantly felt like home.

Serves 2–3

Mis en Place

350 g Tortiglioni

500 g Squash, delica, kabocha, honey nut or butternut, cubed

300 g Fennel Sausage, casing removed

½ Yellow Onion, finely chopped

50 g Parmigiano Cheese, finely grated

1–2 Sprigs Fresh rosemary or Sage

2–3 Tbsp. EVOO

1 Pinch Fine Salt (or to taste)

Optional: 2–3 tbsp Breadcrumbs, toasted in olive oil or butter

Method

Step 1

Remove the sausage from its casing, crumble, and transfer to a hot pan. Lightly mash with a wooden spoon and cook until golden brown. Remove and set aside in a bowl.

Step 2

In the same pan, add 2 tbsp olive oil and the chopped onion. Sauté until soft. Add squash cubes, then tie the rosemary or sage with some twine, add it to pan along with a ladle of reserved pasta cooking water. Cook over medium heat for 15–20 minutes, until pumpkin is tender.

Step 3

Remove the rosemary/sage. Mash the pumpkin lightly, then scoop out about 1/3 and blend it in a food processor until completely smooth. Return the smooth squash puree to the pan and mix well with the remaining mashed pumpkin for a creamy, slightly textured sauce. Return the cooked sausage to the pan.

Step 4

Bring a large pot of salted water to a boil. Cook tortiglioni according to package instructions until al dente.

Step 5

Transfer the drained pasta directly into the pan with the pumpkin-sausage mixture. Add additional pasta water as needed to reach a silky consistency. Stir in the grated Parmigiano and sauté the pasta for 1–2 minutes to incorporate flavours.

Step 6

Plate the pasta, optionally sprinkling toasted breadcrumbs on top for a crunchy finish. Add extra Parmigiano or a drizzle of olive oil if desired.