Cavatelli with Sweet Italian Sausage



Cavatelli with sweet Italian sausage, pumpkin and marjoram butter sauce



1 pound   fresh cavatelli

4 oz          Sweet Italian sausage

4 oz          Diced kobacha

1 tbl         Kobacha Puree

1 Tbl        Extra virgin olive oil

1 Tbl        Marjoram leaves

2 Tbl        Pecorino sardo

1 cup        Chicken stock

1 Tbl        Salted Butter




Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage and the Kobacha.

Add chicken stock and stirring sauce until it comes to a bubble. At this point add the butter, the kobacha puree, the marjoram leaves and season to taste.

Tossed boiled cavatelli and add pecorino sardo and served immediately.