Sausage, squash and sage pasta
- October 2023
- Serves 4
- Hands-on time 15 min. Simmering time 20 min
A hit of heat from chilli flakes and fragrant, savoury sage are butternut squash’s best friends in this quick-prep sausage pasta dish. Use any variety of dried pasta shape you like or have to hand – we favour casarecce or conchiglie for this recipe. The easy garnish is worth the extra few minutes at the end: sage leaves are fried in butter for a crispy topping, paired with a grating of savoury parmesan.
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- 32g (12g saturated)
- 94g (16g sugars)
- 2 tsp olive oil
- 6 outdoor-bred pork sausages (see tips)
- ½ tsp chilli flakes
- 1 onion, thinly sliced
- 1 medium butternut or other squash (about 600g)
- 500ml vegetable stock or chicken stock, hot
- 400g dried pasta (we like casarecce or conchiglie)
- 20g salted butter
- 12 sage leaves
- 30g parmesan, grated
- Heat the oil in a large frying pan or sauté pan, then add the meat from the sausages, pushing it out of their cases into the pan. Cook over a mediumhigh heat for 2-3 minutes, stirring to break up the meat, until golden in places. Add the chilli flakes and onion and cook for about 4 minutes until starting to soften.
- Meanwhile, peel, deseed and cut the squash into 2cm cubes. Add to the pan and cook for about 5 minutes until golden in places. Stir in the hot stock, cover and simmer for 15 minutes. Remove the lid and simmer for 5-10 minutes more until the squash is tender and the liquid has thickened and reduced by two thirds.
- While the squash cooks, boil the pasta in a pan of salted water for 8-10 minutes until al dente. Reserve a mugful of the cooking water before draining. Tip the drained pasta into the sausage and squash mixture, adding a little of the pasta water to help the sauce coat the pasta. Season well.
- Return the empty pan to the heat and melt the butter. Once bubbling, add the sage leaves and cook for about30 seconds until crisp. Serve the pasta topped with the crispy sage and butter, then scatter with parmesan.
Easy swaps You can swap the sausages, parmesan and butter for vegetarian or vegan alternatives if you need to.
Halve to serve two This recipe halves easily but you might as well make a full batch and freeze leftovers for another day
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