Penne con la zucca

Penne with pumpkin

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

Pumpkins are used in a variety of dishes, including breads, jams, soups and pasta. Because they keep well once harvested, they are often present on Tuscan tables during the winter months.


  • 3 tablespoons olive oil
  • 1 medium onion, chopped finely
  • 1 Italian sausage


Heat the olive oil in a saucepan and sauté the onion until it has softened. Add the sausage or pancetta and sauté until it has browned lightly.

Cut the pumpkin slices into small pieces of about 2 cm (¾ in) and add them to the pan. Add the tomato and chilli, and season with salt and pepper. Add about 750 ml<