Sausage, squash and sage pasta

Method

1. 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.
2. 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.
3. 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.
4. 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.