Pumpkin Pasta with Pork Sausage & Stracciatella - Recipe
The Flavour of Autumn is Here
Nothing welcomes the cooler weather more than the delightfully warm and sweet taste of pumpkin. It's time to whip out the classic roast and soups, so why not try pumpkin pasta? It's a simple concept, a blended pumpkin sauce is creamy and light without the cream, and with all the goodness of this super charged beta carotene rich squash. We've taken it up a notch and simmered thin strips of pumpkin in a rich sage infused burnt butter, only for a short moment, to bring a textural crunch to this dish.
Pair it With WA's Best
This pasta recipe is full of flavour, utilising our DCF pasture raised natural pork sausages, creamy stracciatella from La Delizia Latticini.
We are using a pumpkin from our seasonal produce box that features fantastic fresh fruit and veg from farmers down South. When you're running out of ideas for how to use up our fruit & veg box, why not try making a pasta sauce with some earthy roasted goodies?
Alternatively, we stock a seasonal certified organic butternut pumpkin, shop links are listed below!
Made fresh using WA produce and regenerative pasture raised pork at dirtycleanfood.com.au
Ingredients
Serves 4
- 1 pack of fettuccine pasta
- 1 half of a pumpkin, we used butternut
- 3 cloves garlic, minced or diced
- 1 shallot, diced finely
- 40g fresh sage leaves
- 80g unsalted butter
- 4-8 tbsp olive oil
- Natural pork sausages
- Lake Deborah salt
- Chilli flakes, to taste
- 1 lemon wedge, to serve
Shop the Recipe
Essentials
Method
- Cook pasta in a boiling pot of heavily salted water until al dente, and reserve 250ml of pasta water before draining
- Prepare pumpkin: remove the skin and cut off a rectangle shape using the flat flesh size. Cut the rest of the pumpkin into small pieces, place on a roasting tray with salt, pepper and olive oil and roast until tender.
Using a vegetable peeler or mandolin, slice the rectangle piece of pumpkin into thin even slices and set aside for later. - Cook Pork sausage: skin sausages and break up on a pan on medium heat. They should be smaller chunks and squish them flash onto the pan. Let them sit and develop a crust before turning over until fully cooked. Take out of the pan and set aside.
- Prepare sage butter: on a saucepan on low heat, melt the butter with sage and stir constantly until it starts foaming, take off heat quickly.
- Put the pan on low heat and Place slices of pumpkin into the butter and carefully remove once pumpkin sheets begin to turn transparent. Set aside for later.
- Using the same pan with the butter and sage, cook garlic and shallot until aromatic. Turn off the heat.
- Blend the roasted pumpkin, olive oil, pasta water, garlic, shallot and sage butter together- use a food processor or immersion blender and combine until smooth.
- Place sauce back onto the pan on low heat and add pasta- stir until combined and sauce is coating your pasta. Add pork sausage back in.
- Serve topped with layers of pumpkin, stracciatella, chilli flakes and a lemon wedge. Top with salt and pepper. Enjoy!
