Created with autumnal comfort food in mind, this creamy sausage pasta dish makes for a great way to use up any leftover pumpkin after Halloween.
Sage-stuffed Edwards of Conwy Pork Cumberland sausages are teamed with homemade pumpkin, sage and mascarpone pasta sauce and fusilli twirls, finished with freshly grated Parmigiano Reggiano and sage leaves for a hearty autumn meal that’ll be on the table in less than an hour.
This recipe was created by Kacie of the Rare Welshbit Food & Travel Blog
- 300 g pureed pumpkin (fresh or canned)
- 2 tbsp olive oil
- 1 tsp salt to taste (plus extra to add to the pasta and roast the pumpkin)
- 8 Edwards of Conwy Cumberland sausages
- 50 g unsalted butter
- 2 shallots finely chopped
- 1 garlic clove minced
- 1.5 tbsp fresh sage finely chopped
- 1 large carrot peeled and finely diced
- 1 celery stalks finely chopped
- 50 ml dry white wine
- 1 tsp nduja or dried red chilli flakes
- 100 g mascarpone cheese
- 300 g pasta shapes
- Parmigiano Reggiano or Parmesan grated
- Sage leaves
- 0.5 tsp freshly ground black pepper
- If you're using fresh pumpkin as opposed to canned pumpkin, start cooking this first. If using canned pumpkin, skip this step.
Slice the pumpkin in half carefully using a sharp knife, scoop out the seeds, rub the pumpkin all over with 1 tbsp olive oil and salt, and bake in the oven at 175° for around 45 minutes, until tender.
Once cooked, peel off the skin (you might need to allow it to cool a little first!) and cut the pumpkin into chunks. Transfer the pumpkin chunks to a blender or food processor and blitz to form a smooth puree.
- Around 20 minutes into roasting your pumpkin, heat 1 tbsp olive oil in a non-stick frying pan and fry the sausages over medium heat for 14-16 minutes, turning occasionally, until golden brown and cooked through. Remove from the pan with tongs and transfer to a plate to rest.
- As the sausages are cooking, melt the butter in a frying pan and saute the shallots, garlic, sage, carrot and celery for 8-10 minutes, until softened.
- Pour in the white wine and allow the sauce to reduce down.
- Add the pureed pumpkin and nduja or chilli flakes and blitz the mixture together in a blender until smooth.
- Stir through the mascarpone and continue to cook over a low heat for a couple of minutes until melted, stirring continuously.
- Slice the cooked Cumberland sausages to around one centimetre-wide and add to the sauce.
- Meanwhile, cook the pasta until firm (al dente) and drain, stirring a splash of pasta water into the sauce to bring it all together.
- Stir the sauce through the cooked pasta, and garnish with freshly grated Parmigiano Reggiano, sage leaves and freshly ground black pepper to serve.