This article is also available in: Italian
Paccheri are a very simple type of pasta, made from durum wheat and water as the Gragnano tradition dictates. They become very tasty by adding Piedmontese sausage and pumpkin. Try this recipe and, if you enjoy it, you can repeat it in the next coming autumn for a family lunch!
DIFFICULTY LEVEL: Medium
PREPARATION TIME: 40 minutes
COOKING TIME: about 18 minutes to cook the pasta + 10 minutes in the oven
SERVES 4 PEOPLE
400vg of smooth paccheri Pastificio Antiche Tradizioni di Gragnano
500 g of pumpkin
200 g of mixed Piedmontese sausage Cascine di Granda
200 g of Champignon mushrooms
150 g of Emmental cheese
Extra virgin olive oil q.s.
Salt and Pepper To Taste
Boil the paccheri in salted water and drain a couple of minutes before they are fully cooked (about 18 minutes). Meanwhile, cut the pumpkin into pieces and cook over medium heat in a covered pan with olive oil until softened, mash coarsely with a fork and add the cleaned and sliced Champignon mushrooms. In another large pan, put the chopped sausage and cook over medium-high heat. Mix the pumpkin and mushrooms with the sausage and leave for a few minutes until cooked, stirring well and adjusting salt and pepper if necessary. At this point the paccheri should be al dente and ready to be drained: they will continue to cook in the oven. Fill the paccheri with the mixture of pumpkin, sausage and mushrooms using a spoon and place them vertically in a baking dish, lining them up close to each other. Before baking, sprinkle with grated Emmental cheese: it will form a thin and delicious crust on the surface. Bake at 180 ° C for 10 minutes, turning on the grill for the last two minutes of cooking.
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Translated by Marta Pitrach Robles