Roasted Pumpkin, Sage and Sausage Meatball Pasta

Name: Roasted Pumpkin, Sage and Sausage Meatball Pasta
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 6 sausages; 600 g pumpkin or squash, cut into chunks; 6 whole garlic cloves; 400 g rigatoni; 250 g mascarpone; 2 tbsp olive oil; 1 pinch chilli flakes; 10 sage leaves; 50 g Parmesan, grated; 1 small bunch parsley, chopped

This creamy roasted pumpkin pasta combines sweet squash, savory sausage meatballs, crispy sage, and a silky mascarpone-Parmesan sauce. It is a cozy, satisfying dinner that feels special enough for guests but is easy enough for a weeknight.

Servings4 Portions

Prep Time20 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

sausages
6
pumpkin or squash, cut into chunks
600 g
whole garlic cloves
6
rigatoni
400 g
mascarpone
250 g
olive oil
2 tbsp
chilli flakes
1 pinch
sage leaves
10
Parmesan, grated
50 g
parsley, chopped
1 small bunch

Step-by-Step Instructions

Preheat the oven to 220C/200C fan/gas 7. Add the pumpkin and whole garlic cloves to a large roasting tin, drizzle with 1 tbsp olive oil, season with salt and pepper, and toss well. Roast for 20 minutes.

Meanwhile, remove the sausage meat from the casings and divide it into small equal portions. Roll each portion into a meatball.

Take the tin from the oven and give the pumpkin a quick stir. Scatter the sausage meatballs over the tray, then sprinkle with the chilli flakes. Return to the oven and roast for 25 minutes, or until the pumpkin is tender and the meatballs are browned.

Rub the sage leaves with the remaining 1 tbsp olive oil, scatter them over the tray, and roast for 5 minutes more until fragrant and lightly crisp.

While the tray finishes roasting, cook the rigatoni in a large pan of well-salted boiling water until al dente, following the package directions. Drain, reserving about 240 ml of the pasta water.