Ingredients
- Serves 4-6
- 3 Tbsp olive oil
- 500g pumpkin, peeled, deseeded and cut into small cubes
- 1 sprig fresh rosemary, stalk removed and finely chopped
- 2 cloves garlic
- 1 onion, finely diced
- 1 Tbsp Ceylon Sauce - optional
- 4pork sausages, meat removed and rolled into small meat balls
- 500g farfalle or something similar
- Freshly ground parmesan cheese
- Handful freshly chopped flat leaf parsley
- Salt and freshly ground pepper
A QUICK PASTA WITH SAUSAGES AND PUMPKIN
Method
- Bring a large deep pot of salted water to the boil
- Using a large heavy based fry pan, heat with 2 tablespoons oil
- Add the pumpkin and rosemary and cook until tender and golden (about 8-10 minutes)
- Remove and set aside
- Add the remaining oil to the fry pan and add the sausage balls, moving the pan occasionally brown the sausage balls all over, add the onion and garlic and continue to cook for a couple more minutes
- Add the cooked pumpkin, and turn down the heat
- Add the pasta to the boiling water and stir briefly to prevent sticking
- Cook the pasta as directed on the packet (do not overcook)
- Drain the pasta reserving 1 cup of the cooking water
- Add ¼ cup of the cooking water to the pan with the pumpkin
- Allow to bubble and absorb a little
- Add the cooked pasta, season with salt and pepper and drizzle over a little extra virgin olive oil
- Grate over a good handful of parmesan and toss to combine
- If it is looking dry add more cooking liquid until the sauce loosens a little, yet sticks to the pasta
- Serve immediately with plenty of parmesan and oil
Comments
I love to cook pasta and when adding such delicious ingredients, you will be amazed at how easy and tasty this meal is.
Thanks to WAITAKI BACON AND HAM – pork sausages, ROSEDALE ORCHARD - pumpkin, and to THE PORT LARDER – Ceylon sauce for providing the ingredients used in the demonstration at the market
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