Sweet pumpkins are perfect for a variety of flavors of salty, sweet and sour. What we recommend today is a fusion of Chinese and Italian cuisine – sausage and pumpkin pasta. The sausage used in this dish is not Italian sausage, but Chinese sausage. In the seasonings, green onions and shallots, which are common in Chinese food, are also added. Will such a match be less harmonious? Don't worry, in the magic of the pumpkin, all the taste will be perfectly tolerated, and finally bloom on your tongue.
The pumpkin is peeled and cut into thin slices. The green onions are only scallions and cut into chopped green onions. Peel the garlic and cut into garlic. Sausages go to the casing and diced.
Pour the olive oil into the hot pot, stir-fry the sausage and sauté the oil, add the pumpkin and stir-fry, sauté the garlic and chopped green onion, and sprinkle with salt and black pepper.
Pour in the stock and add the rosemary and mix well. After boiling in the pot, change to medium heat and cook until the pumpkin is soft and rotten, and the pumpkin is pressed into mud.
While cooking the pumpkin, you can prepare a pasta. Boil a large pot of boiling water and add pasta to cook for 8-10 minutes. Remove the pot from the boiled pumpkin and mix well.
Serve with olive oil, sprinkle with cheese, add some small onion and rosemary to decorate.