Orecchiette with sausage and mushrooms

Ingredients

• 400 gorecchiette
• 500 gmixed mushrooms or porcini
• 350 gsausage
• 1 tablespoonchopped parsley
• ½onion
• 1 clovegarlic
• ½ glassdry white wine
• to tastegrated Parmesan
• 4 tablespoonsextra-virgin olive oil
• to tastesalt
• to tastepepper
• 500 g netpumpkin
• 1onion
• to tastechicken stock, including stock made from a stock cube
• 1 sprigrosemary
• 1 glassmilk
• to tasteextra-virgin olive oil
• to tastesalt
• to tastepepper

Instructions

1. 1

   Prepare the pumpkin

   Make the pumpkin velouté first. Remove the pumpkin skin, seeds and inner fibres, rinse it, slice it about 3 cm thick, then cut it into cubes. Arrange the cubes in a single layer on a steamer rack and cover.

2. 2

   Steam and sauté

   Steam the pumpkin for about 15 minutes, or boil it for the same time and drain it. Leave it in a colander to release excess water. Meanwhile, peel, rinse and slice the onion. Heat 3 tablespoons of oil in a pan and cook the onion until golden.

3. 3

   Simmer the velouté

   Add the pumpkin, milk and 1–2 glasses of chicken stock. Season with salt and pepper, then add the chopped rosemary.

4. 4

   Blend the pumpkin

   Cover the pan and cook gently for about 15 minutes. Adjust the seasoning, add the butter called for in the method, then blend until smooth. Keep the pumpkin velouté warm.

5. 5

   Prepare the toppings

   Wipe the mushrooms with a damp cloth, trim away the earthy ends of the stems and cut them into small pieces. Peel and finely chop the onion and garlic. Remove the sausage casing and crumble the meat.

6. 6

   Brown the sausage

   Oil a large frying pan and cook the sausage until browned. Remove it and set it aside. Heat oil in the same pan, then soften the garlic and onion until golden.

7. 7

   Cook the mushrooms

   Press the garlic with the back of a wooden spoon, then remove it. Add the mushrooms, season with salt and pepper, cover and cook gently for 10 minutes. Pour in the white wine and let it evaporate.

8. 8

   Finish the topping

   Return the sausage to the pan and cook with the mushrooms for 5 minutes. Stir in the chopped parsley just before taking the pan off the heat.

9. 9

   Cook the pasta

   Boil the orecchiette in plenty of salted water. Drain them a couple of minutes before the packet’s stated cooking time, reserving some pasta water.

10. 10

    Toss and serve

    Add the pasta to the sausage and mushroom pan with a small ladleful of pasta water. Toss over a high heat for a couple of minutes to finish cooking and coat the pasta. Transfer to a serving dish, scatter with Parmesan and serve.

What is orecchiette with sausage and mushrooms?

Orecchiette means “little ears” in Italian, a reference to the pasta’s small, curved shape. It is associated especially with Puglia, in southern Italy, where the pasta is often paired with robust sauces.

This version brings together sausage and mushrooms, then serves the pasta over a separate pumpkin velouté. The smooth, gently sweet base contrasts with the savoury topping and gives the dish a distinctive autumnal feel.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 31g protein, 92g carbs, 46g fat.

The orecchiette supplies most of the carbohydrates, while sausage and Parmesan contribute much of the protein and fat; olive oil and sausage are also significant sources of fat. Pumpkin and milk add further carbohydrates and some protein. For a more balanced plate, serve a moderate portion with a generous side of vegetables or salad.

Build the pumpkin velouté

Steam the pumpkin in a single layer so the pieces cook evenly; boiling is also given as an alternative in the method. Let it drain before adding it to the pan, as excess water can make the velouté thin.

Stock: add the stated 1–2 glasses gradually if you want more control over the consistency. Blend the cooked mixture until smooth, and keep it warm while you make the pasta topping.

Choose and prepare the mushrooms

Mixed mushrooms offer a range of flavours, while porcini bring a more pronounced earthy character. Wipe them with a damp cloth rather than soaking them, then cut them into small pieces so they cook through evenly.

Cook them covered over a low heat for 10 minutes before adding the wine. This gives them time to soften and release their juices.

Brown the sausage and finish the sauce

Crumble the sausage after removing its casing, then brown it in the pan and set it aside. Cooking it separately first lets you brown the meat before the mushrooms release their moisture.

Wine: add it after the mushrooms have cooked, and let it evaporate before returning the sausage. Stir in the parsley at the end to keep its flavour fresh.

Get the pasta texture right

Drain the orecchiette a couple of minutes before the packet’s stated time, as the pasta finishes cooking in the pan. Reserve some cooking water before draining.

Toss the pasta with a small ladleful of that water over a high heat for a couple of minutes. The pasta water helps the topping cling; the pasta should be cooked through but still hold its shape.

Serve over the velouté

The method says to transfer the dressed pasta to a serving dish and finish it with Parmesan; the description specifies serving it on the pumpkin velouté. Spread the velouté on the plate or platter first, then add the pasta on top.

Serve promptly while the velouté is warm and the pasta is freshly tossed. A simply dressed green salad can provide a fresh contrast to the rich pasta.

Recipe notes & tips

• Cut the pumpkin into evenly sized cubes so they steam at a similar rate.
• Let the cooked pumpkin drain before blending to help keep the velouté from becoming watery.
• Set the browned sausage aside while the mushrooms cook, then return it to the pan for the final 5 minutes.
• Reserve pasta water before draining, as it is difficult to retrieve once the pasta is tipped out.
• Add the pasta water a little at a time while tossing so the topping does not become too loose.
• Have the warm velouté ready before serving so the pasta can be plated straight from the pan.

Variations

• Use porcini: choose porcini for a stronger, earthier mushroom flavour.
• Try mixed mushrooms: combine several varieties for a broader range of textures.
• Change the herbs: use a little extra parsley for a fresher finish.
• Adjust the wine: use less white wine if you prefer the mushroom flavour to be more prominent.
• Serve individually: spoon the velouté onto each plate, then add the pasta on top.

Common mistakes to avoid

• Wet mushrooms: avoid soaking them, as they can take on extra water; wipe them clean with a damp cloth.
• Watery velouté: drain the pumpkin after steaming or boiling before adding it to the pan.
• Overcooked pasta: drain it a couple of minutes before the packet time so it can finish in the pan.
• Dry pasta: reserve cooking water and add a small ladleful when tossing the pasta.
• Wine added too early: cook the mushrooms first, then add the wine and let it evaporate.
• Forgotten garlic: press it with the back of a spoon and remove it as directed, rather than leaving it in the topping.

How to store

Store the pasta and pumpkin velouté separately in airtight containers in the fridge for up to 2 days. Reheat gently in a pan, loosening the pasta with a splash of water and stirring the velouté until hot. The pasta is best freshly tossed, as it may soften after storage.

Frequently asked questions