A simple sausage and squash pasta recipe that it's practically impossible to mess up.
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Serves
4
Butternut Squash
Sausage
Fennel Seed
Sage
Garlic Clove
White Wine
Single Cream
Parmesan
Pasta
Ground Nutmeg
Olive Oil
Salt
Black Pepper
Serves
4
Butternut Squash
Sausage
Fennel Seed
Sage
Garlic Clove
White Wine
Single Cream
Parmesan
Pasta
Ground Nutmeg
Olive Oil
Salt
Black Pepper
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Step 1.
Heat oven to 200°C. Peel the squash and dice into 1cm pieces. Add to a baking tray and drizzle with olive oil, then season with salt and pepper before roasting in the oven for 20-25 mins, until soft and golden. Remove from the oven and allow to cool.
Step 2.
Finely chop the sage and grate the garlic, then get a large pot of salted water on to boil. For the sauce, heat olive oil in a pan over a medium heat. Score the sausage casings and remove the meat, adding to the pan as you go. Fry whilst breaking it up with a spoon, until caramelised, around 5 mins. Then add in the fennel seeds, sage and garlic cooking for another minute. Pour in the white wine and simmer until reduced, then add the cream, simmering for around 3 mins until thickened.
Step 3.
Add your pasta to the boiling water and cook for 1-2 mins less than the package instructions. Reserve a big mug of pasta water and drain, and grate the Parmesan.
Step 4.
Add the pasta and a big splash of pasta water to the sauce and increase the heat to high. Stir rapidly until the sauce coats the pasta, around 2 mins. Take the pan off the heat and add the Parmesan and squash, mixing to coat in the sauce.
Step 5.
Serve up in bowls topped with more Parm and a grating of nutmeg, if using.
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