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Curtis Stone's penne pasta with pan-roasted butternut pumpkin and pork sausages
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in Curtis Stone's budget-friendly pumpkin and pork sausage pasta for a flavorful meal.
Ingredients:
  • 8 (560g pkt) Classic Pork Sausages, casings removed
  • 18.20 gm olive oil
  • 400g butternut pumpkin, peeled, seeded, cut into 1.5cm cubes
  • 150g onion
  • 40.00 ml Italian Red Wine Vinegar
  • 160ml thickened cream
  • 300g Penne
  • 25g parmesan
Instructions:
  • 1. Preheat a large non-stick frying pan over high heat. Add sausages, breaking them into bite-size pieces, and cook for 6 mins until browned and cooked through. Remove sausages with a slotted spoon and transfer to a plate.
  • Reduce the heat and add oil to the pan. Cook the pumpkin for 6 minutes until tender and caramelized. Add onion and cook for 5 minutes until soft. Add sausage and vinegar, cook until vinegar evaporates. Stir in cream and remove from heat.
  • In a large pot of boiling salted water, cook the pasta until al dente, about 10 minutes. Drain the pasta, saving 1 cup (250ml) of the pasta water.
  • Add the cooked pasta back to the pot, mix it with the pumpkin sauce and a bit of pasta water until it's saucy (around 1/2 cup/125ml of water). Season with salt and pepper, then plate it and sprinkle with parmesan. Serve right away.

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