This is a simple and delicious to throw together mid week using quality sausages, leftover roasted pumpkin and fresh veggies. I think sometimes sausages get a bad rep, but in my house, they're always delicious and can be used to create some amazing tasty meals. By removing the casing, these sausages are transformed into something quite spectacular, just make sure you use quality sausages, not sausage sizzle sausages. Also, pasta is always a comfort food for me, and this dish makes a real flavour packed crowd pleaser, which you can easily throw together mid week.
Ingredients (Serves 4):
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 3 cloves garlic, crushed
- 6 quality pork sausages*
- 1 tbsp fennel seeds
- 1 small chilli (optional)
- 1 cup cauliflower florets
- handful of leafy greens (kale, spinach, or silverbeet)
- 1/2 butternut pumpkin, roasted, cubed**
- 350g dried pasta shapes
- salt and pepper, to taste
- parmesan and olive to serve.
Method:
Heat oil in a large deep frying pan, add garlic and onion, sauté on a low heat for 5 minutes.
Meanwhile, run your knife down the sausage and peel off the casing. Add the sausage meat to the pan with fennel and chilli (if using), and cook, stirring till meat is browned. If it begins to stick, add 1/2 a cup of water to help scrape the bottom of the pan, those bits are flavour!
Bring a pot of salted water to the boil and cook pasta according to packet directions. Once cooked reserve 1/2 cup of the cooking liquid.
When meat is cooked add cauliflower florets, and a handful of leafy greens, cook, stirring another 5 minutes.
Finally add the cubed roasted pumpkin and the cooked pasta, along with remaining cooking liquid. Stir through for a few minutes till heated through. Season with salt and pepper.
Serve drizzled with olive oil and parmesan cheese.
If you liked this recipe - check out others I have created for NZdads.co.nz
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