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Penne with roasted butternut pumpkin and sausage

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 300g Coles brand penne pasta
  • 1 tablespoon olive oil
  • 500g butternut pumpkin, peeled, seeded, cut into 1.5cm cubes
  • 400g Coles classic pork sausages, casings removed
  • 1 medium brown onion, thinly sliced
  • 1/4 punnet fresh sage leaves
  • 2 tablespoons Coles brand Italian red wine vinegar
  • 2/3 cup Coles brand thickened cream
  • 20g Coles brand butter
  • 50g loose rocket
  • 25g grated parmesan, to serve


  • 1
    Add the pasta to a large pot of boiling salted water over high heat and cook, stirring occasionally, until al dente. Drain, reserving about 1/4 cup of the pasta water.
  • 2
    Meanwhile, heat a large non-stick frying pan over high heat. Add the oil, then the pumpkin and sausages. Cook, breaking up the sausage into bite-size pieces, for 8 mins, or until the sausage and pumpkin are beginning to brown. Add the onion and sage and cook, stirring often and adding more oil if necessary, for 3-5 mins, or until the onion softens.
  • 3
    Add the vinegar and cook for 30 secs, or until it evaporates. Stir in the cream and butter. Remove from heat. Season to taste with salt and pepper. Add the cooked pasta and rocket and toss to coat, adding enough of the reserved pasta water to moisten as needed.
  • 4
    Divide among 4 plates. Serve with parmesan.

Source: taste.com.au


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