MACCHERONI ZUCCA E SALSICCIA – Macaroni with Sausage & Pumpkin

Giulio Armani is a gentleman of the countryside. We can say he is a bon vivant, who loves good food and good wines, shared with friends and family at the table. In his household, his daughter-in-law Alice is the Chef, and has shared with us her recipe that uses a bottle of Dinavolino both in the pasta recipe, and as the pairing for this delicious autumn meal. The Macaroni comes from Denavolo‘s own small artisan pasta production.


  • Pork Sausage (Salami) taken out of casings and torn into bite-size pieces
  • Large pumpkin / squash – Butternut, Potimarron, etc.
  • Macaroni Pasta
  • Salt & Pepper (to season)
  • Olive Oil
  • Bottle of Dinavolo wine


In order to prepare pasta with pumpkin and salami, first of all take the pumpkin, divide it in 4 parts (1),

Then remove the seeds and the internal filaments, then cut it in smaller slices and remove the skin. Cut the slices first into strips and then into cubes .

Take a frying pan, pour in the heated oil and add the chopped salami pieces, and the pumpkin, sauté together over high heat.

Then lower the temperature, season with salt and pepper, and cook over low heat, basting with the Dinavolo wine until the pumpkin cubes are very soft and tender.

In the meantime, boil a pot of salted water, when the water boils cook the macaroni pasta. In this case we are using Denavolo’s Macaroni.

Cook the pasta al dente, drain, and put directly into the skillet.

Stir well so that it absorbs the sauce.

Now the pasta with pumpkin & sausage is ready to be plated and enjoyed!

Giulio’s grandkids playing Sommelier for their Grandfather!