Pasta with salsiccia and pumpkin: noodles with personality

Some want to reduce their meat consumption, that does not seem particularly difficult to me: Just leave the meat away. I, on the other hand, work on eating less pumpkin. It can not be good to eat so much pumpkin. Especially if you write a cooking column. Summer has only just been over for a couple of weeks and that's the second pumpkin recipe on this site. Although I want this column to have a personal tone, I do not want to stress the patience of my readers with my fixations. Recently a reader wrote to me that my recipes came
        always
        Onions. But as onions belong in almost every recipe, not only me, I interpret this charge as a symptom of a fundamental impatience with me. On the other hand, I think: Some columnists have been working with the same punch line for years – leftists and feminists stumble over their own noble claims, which the columnist is always surprised about. With me there's always pumpkin and onions.

This article is from TIME no. 46/2018. Here you can read the entire issue.

This week also sausage. I recommend Salsiccia, an Italian bratwurst, because it is a little more flavorful than the ordinary German sausage. You could also take a Merguez, the Maghrebian lamb sausage. Or a chorizo ​​from Spain. Or, in the name of God, take pungent minced meat, I will not tell anyone.
      
            
        Remove sausage meat from the skin, split the meat with a fork, then turn into flour and sauté in a little olive oil. Add onions, cut into rings. Stew for about 5 minutes. Then deglaze with white wine and add small diced pumpkin. Salt. Put the lid on the pan and simmer for about 25 to 30 minutes. Meanwhile, put on pasta. When it is almost cooked, transfer it from the pot to the pan with a slotted spoon. Add a small trowel from the cooking water. Mix everything well and heat again. Stir in parsley. Spread on plates and sprinkle with Parmesan.
        Pasta with salsiccia and pumpkin Ingredients for 2 to 3 people: 300 g salsiccia, 1 teaspoon flour, a little olive oil, 2
        Medium-size onions, 150 ml white wine, 700 g meat of Hokkaido squash, 1 pinch of salt, 250 g
        short pasta, a little chopped parsley, some Parmesan
      
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