Fusilloni with buffalo mozzarella, grilled pumpkin and Ischia sausage

Product combined with the recipe

fusilli Scatola 20 cf

Ingredients for 4 people

  • 240 g of fusilloni Leonessa
  • 400 g of clean pumpkin
  • 200 g of buffalo mozzarella dop
  • 1 sausage
  • Chilli
  • garlic and aromatic herbs
  • Extra virgin olive oil
  • salt


Cut the pumpkin into thin slices, cook it on a non-stick grill pan without adding oil. As soon as the slices are grilled in a bowl, add salt and cover with oil, chilli garlic and aromatic herbs. Prepare it at least one night before, so as to make it flavor well, is the only precaution for a dish that is prepared over time to boil water and cook the pasta (which, being a good pasta, will have a long cooking). Put the water to boil for the pasta, and cut the mozzarella into pieces by breaking it with your hands and taking care to keep the milk leaking. Remove the pumpkin from the aromatic oil and blend it with the milk lost from the mozzarella. Remove the sausage from the gut, crumble it and brown it in a non-stick pan without adding other fats. Drain the pasta al dente and sauté in the pan with the pumpkin oil, in this way the pasta takes on an almost toasted taste. Add the sausage and cook the mozzarella over the heat, which will heat up without melting. Arrange the pasta on the pumpkin cream and eat savoring every bite!

a cura di anexperimentalcook

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