Get in all the best ingredients in just one dish. Pasta, sausages and veggies! Tick, tick, tick.
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes
Ingredients
8 (560g pkt) Coles Classic Pork Sausages, casings removed
1 tbs olive oil
400g butternut pumpkin, peeled, seeded, cut into 1.5cm cubes
1 small brown onion (150g), thinly sliced
2 tbs Coles Italian Red Wine Vinegar
⅔ cup (160ml) Coles Thickened Cream
300g Coles Penne
⅓ cup (25g) Coles Shredded Parmesan
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a large non-stick frying pan over high heat. Add the sausages and cook, breaking up the sausages into bite-size pieces, for 6 mins or until browned and just cooked through. Using a slotted spoon, transfer the sausage to a plate.
Step 2
Reduce heat to medium-high and add the oil to pan. Add the pumpkin and cook, tossing frequently, for 6 mins or until pumpkin is just tender and beginning to caramelise. Add the onion and cook, stirring frequently, for 5 mins or until onion softens. Return sausage to pan and add vinegar. Cook for 1 min or until vinegar evaporates. Stir in the cream and remove from heat.
Step 3
Meanwhile, cook the pasta in a large pot of boiling salted water over high heat, stirring occasionally, for 10 mins or until al dente. Drain pasta, reserving 1 cup (250ml) of the pasta water.
Step 4
Return the cooked pasta to the pot. Toss the pasta with the pumpkin mixture and enough reserved pasta water to make a saucy consistency (about ½ cup/125ml of pasta water). Season with salt and pepper. Transfer the pasta to a serving platter and sprinkle with parmesan. Serve immediately.
