An easy, quick and delicious Sausage, Sage and Pumpkin Pasta (GF) dish that is perfect for a quick dinner for two or for a large family.
Do you ever wish you could change up your everyday pasta dish to make it something a little different, with lots of flavours and is easy to make? No, not just making the traditional spaghetti bolognese but taking it to the next step... (as my boys say ... level up! 😂)
This Sausage, Sage and Pumpkin Pasta dish is easy to make.
All there is to it is to simply place the chipolata sausages and vegetables in the oven to bake. Blitzing a sauce in the blender, boiling the pasta and bringing it all together. Then topping with parmesan cheese, to make a pasta dish full of flavour!
It is the sage, pork chipolatas and garlic that bring the flavours to this pasta dish. Of course, you could use fancy chipolata sausages with different herbs or nuts included in the sausage but we think that the simple pork chipolatas work the best.
Pork Chipolatas for the Sausage, Sage and Pumpkin Pasta
The Pork Chipolatas are small, thin pork sausages that go perfectly with this dish. Their small size makes them cook quicker with the pumpkin and tomatoes and add a delicious flavour to the vegetables when they are cooked together. If you are making this dish gluten-free make sure you purchase gluten-free pork sausages and use gluten-free pasta)
Sage for the Pasta Dish
The herb Sage goes perfectly with pork! actually with all types of meat dishes such as chicken and beef. It also goes perfectly in pasta tossed through with butter or olive oil and chopped sage. Sage is from the mint herb family and it has a minty, piney flavour.
You only need to use sage sparingly as a little goes a long way and using too much can be overpowering. It goes well with garlic and rosemary. Using Sage fresh adds a real flavour boost to any dish.
The recipe below is for two people but if you are wanting to feed a family, then simply increase the ingredients.
How to make the Delicious Sausage, Sage and Pumpkin Pasta (GF)
Preheat the oven to 200ºC
Traybake
In a baking dish place on the pumpkin, garlic, tomatoes, onion, chipolata sausages and drizzle with olive oil and sprinkle with the chopped sage leaves, add the full sage leaves - these are to top the dish with when serving and season with salt and pepper.
Place in the oven and bake until the pumpkin is cooked and the tomatoes are soft.
The Pasta
Cook the pasta in salted boiling water and then drain and keep aside. Keep ¾ cup of the pasta water to add to the sauce.
(TIP - With the gluten-free pasta it is best to drizzle with some olive oil to make sure it doesn't go sticky or time it so that it is not sitting around too long).
The Sauce
When the pumpkin and tomatoes are ready to remove the tray and place the tomatoes and pumpkin in another dish. Then place the sausages back in the oven until they are cooked.
Then, take a few spoonfuls of the pumpkin and tomatoes, 1 part of the onion and the garlic and place in a blender. Squeeze in the garlic clove (don't add in the skin). Add 2 tablespoons of olive oil and mix in the mixer until it becomes a sauce.
The Dish
Remove the sausages from the oven and slice into pieces. Place them back into the baking dish and add the pasta, the sauce, the pumpkin, onions and tomatoes and stir to coat the pasta.
Serving
Place the pasta on the plate/bowl and top with parmesan cheese and the crispy sage leaves and tuck in and enjoy all the flavours!
The Recipe for Sausage, Sage and Pumpkin Pasta (GF option too)
- 300g of pumpkin - cubed
- 1 garlic clove
- 12 tomatoes - cut in half
- 10 sage leaves - 6 chopped and keep 4 full
- 6 pork chipolata sausages
- Olive Oil
- 180g of wheat pasta or gluten-free pasta
- Parmesan to sprinkle on top
- Preheat the oven to 200ºC
- Traybake
- In a baking dish place on the pumpkin, garlic, tomatoes, onions, chipolata sausages and drizzle with olive oil and sprinkle with the chopped sage leaves, add the full sage leaves (These are to top the dish with when serving) and season with salt and pepper. Place in the oven and bake until the pumpkin is cooked and the tomatoes are soft.
- The Pasta
- Cook the pasta in salted boiling water and then drain and keep aside. Keep ¾ cup of the pasta water to add to the sauce. (With the gluten-free pasta it is best to drizzle with some olive oil to make sure it doesn't go sticky or time it so that it is not sitting around too long).
- The Sauce
- When the pumpkin and tomatoes are ready to remove the tray and place the tomatoes and pumpkin in another dish and then place the sausages back in the oven until they are cooked or if they are to keep warm. Take a few spoonfuls of the pumpkin, 1 part of the onion and tomatoes and the garlic and place in a blender. Squeeze in the garlic clove (don't add in the skin) and 2 tablespoons of olive oil and mix in the mixer until it becomes a sauce.
- The Dish.
- Remove the sausages from the oven and slice into pieces. Place them back into the baking dish and add the pasta, the sauce, the pumpkin, onions and tomatoes and stir to coat the pasta. Place the pasta on the plate and top with parmesan cheese and the crispy sage leaves and enjoy all the flavours!
Enjoy! 😀
Cally Berryman says
Sounds a delicious meal. Thank you for this.