Cavatelli with squash, salsiccia and pecorino
An easy sauce for your pasta, using squash (I picked the spaghetti squash) and fresh salsiccia. A special taste is given by the fennel seeds, the sage and the fresh black pepper. And, of course, by Pecorino cheese on top.
I made fresh cavatelli but you can use also dried pasta: rigatoni, penne or gnocchi.
Ingredients for 2 persons
200 g of semolina (durum wheat)
100 g lukewarm water
200 g of squash
150 g of fresh salsiccia
1/2 spoon of fennel seeds
2 garlic cloves
extra-virgin olive oil
Time: 1 hour + 30 minutes resting
Prepare the cavatelli following my recipe here.
Roast the fennel seeds in a pan, until they spread their scent all around. Add the olive oil and garlic and sauté it until golden.
Remove the casing from the salsiccia and cook it in the pan, until crunchy. Set it aside in a dish.
Cut the squash in cubes and cook it in the frying pan with the sage leaves, until golden and crunchy (it will take 15 minutes more or less).
Boil the pasta and, when al dente, drain it, preserving a glass of cooking water.
Toss the pasta in the pan with the squash, add the salsiccia and sauté all for a few minutes with a one ladleful of cooking water.
Serve the pasta with grated Pecorino cheese and the freshly ground black pepper.
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