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Sausage-lovers’ pasta

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Recipe Ingredients

  • salt and pepper
  • 350g sweet Italian
  • sausage, casings removed
  • 1,25kg butternut
  • 1 large onion, finely chopped
  • 400g penne
  • 30g Parmesan cheese, grated
  • 8 fresh sage leaves, very thinly sliced

Recipe Directions

  1. Put water on to boil in a medium to large pot. Add 2 teaspoons of salt.
  2. In a 30cm frying pan cook sausage on medium for 5 to 6 minutes or until browned, stirring and breaking up sausage. With  a slotted spoon, transfer to a plate. While sausage cooks, peel and seed butternut, then cut into 1,5cm chunks.
  3. ln the same pan, cook onion on medium-high for 3 to 4 minutes or until golden, stirring occasionally and scraping up any browned bits. Add butternut and 1 cup of boiling water from the pot. Cover and cook for 15 minutes or until tender, stirring occasionally.
  4. Meanwhile, add pasta to boiling water in pot. Cook for 10 minutes, stirring occasionally. Reserve 1 cup of pasta cooking  water. Drain pasta and return to pot.
  5. Add half the Parmesan, half the sage, the butternut mixture, reserved sausage, ¼ teaspoon of salt and ½ teaspoon of  freshly ground black pepper to pot. Cook on medium for 2 minutes or until pasta is al dente and well coated, tossing. If mixture seems dry, toss with additional cooking water. To serve, top with remaining Parmesan and sage.

Each serving: About 2 330kJ, 23g protein, 71g carbohydrate, 22g total fat (7g saturated), 14g fibre, 44mg cholesterol, 710mg sodium.

Each Serving:


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