INGREDIENTS

• First you'll need 24 oz De Cecco rigatoni
• 2 sausages
• 16 oz squash
• 1 scallion
• 4 fl. oz white wine
• 4 tablespoons De Cecco extravirgin olive oil
• 4 tablespoons grated Pamigiano

• Chop scallion and brown in a deep thick pan with extra virgin olive oil
• Remove sausages from skins and add them to the saucepan, stirring and mincing the meat with a fork. Let the meat cook for about 5 minutes until brown.
• Cube squash and add it to the pan, stirring in with the meat for a few minutes.
• Add white wine and cook for another 5 minutes until it evaporates.
• Lower the flame, cover and let it cook for 10 minutes
• Meanwhile, when the water comes to a boil, add coarse salt and toss in the rigatoni, stirring occasionally so it doesn't stick
• Check to make sure the rigatoni you are using is made in Italy with durum wheat semolina. The best Italian pasta stays firm after cooking and has a rough porous texture that the sauce sticks to better. You'll recognize it by the touch.
• Cook rigatoni for 14 minutes. If you cook it longer, Italians won't like it! Pasta must be "al dente"—or firm to the bite.
• When it is ready, don't strain the rigatoni—just remove it from the pot using a large slotted spoon and add it to the saucepan. The starch in the water will help the sauce stick to the pasta.
• Cook over a high flame for a minute or so, stirring thoroughly
• Before serving add some extra virgin olive oil and sprinkle with grated parmesan cheese
• Rigatoni zucca e salsiccia may be paired with a red wine, not too dry, such as Lambrusco, from central-northern Italy.