Pappardelle pasta with Strassburg, roast pumpkin, sage and pine nuts

Recipe1hr prep/cook
20 mins

prep time

40 mins

cook time

Ingredients - Serves 3-4

250g Hans Oliving Strassburg Sausage, cut into random shards
350g pumpkin, cut into random shards
2 tbsp sage, chopped
2 garlic cloves, minced
3 tbsp olive oil
1 tsp salt
¼ tsp pepper
375g pappardelle pasta
50g parmesan cheese, shaved
50g toasted pine nuts

pappardelle SI 1

Step 1

Place the Strassburg sausage, pumpkin, sage, garlic, olive oil, salt and pepper into a deep-dish baking tray. Toss together and bake for 40 minutes at 180°C in a fan-forced oven.

pappardelle SI 2

Step 2

Cook the pasta to the packet instructions then toss in the oven tray with roasted pumpkin and sausage mixture.

pappardelle SI 3

Step 3

Serve on a plate and finish with shaved parmesan, pine nuts and a drizzle of olive oil.

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