adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Penne with roasted butternut pumpkin and sausage
Penne with roasted butternut pumpkin and sausage
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Try the delectable penne pasta with roasted butternut squash and savory sausage by Chef Curtis Stone - a quick and delicious meal!
Ingredients:
  • 300g brand penne pasta
  • 500g butternut pumpkin, peeled, seeded, cut into 1.5cm cubes
  • 400g classic pork sausages, casings removed
  • 1 medium brown onion, thinly sliced
  • 1/4 punnet fresh sage leaves
  • 40.00 ml brand Italian red wine vinegar
  • 166.65 gm brand thickened cream
  • 20g brand butter
  • 50g loose rocket
  • 25g grated parmesan, to serve
Instructions:
  • Cook the pasta in a pot of boiling salted water until al dente. Reserve 1/4 cup of pasta water before draining.
  • Heat a large non-stick frying pan over high heat. Add the oil, pumpkin, and sausages. Cook for 8 minutes, breaking up the sausage, until browned. Add the onion and sage. Cook for 3-5 minutes until the onion softens, adding more oil if needed.
  • Deglaze the pan with vinegar, let it cook for 30 seconds until it evaporates, then mix in the cream and butter. Take it off the heat and season with salt and pepper. Toss in the cooked pasta and rocket, coating them well and adding reserved pasta water as necessary.
  • Divide onto 4 plates and garnish with parmesan before serving.

Similar Recipes