Italian Sausage & Pumpkin Papardelle
Over a year ago
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Ingredients
No ingredients listed.
Accompaniment
Sponsored
Villa Maria Private Bin Riesling
Fabulous example of the grape variety, honeyed lime notes dominate. A pure and delicate bouquet of ripe citrus-lime and blossom aromas. Beautifully balanced with intense flavours, lovely juicy length and a zesty lime finish. Great on it's own or with light fresh food. Buy this wine if you like: Expressive white wines with distinctive character.
Description
Pumpkin is made for butter, sage and salt. That combination is just marvelous!
Method
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1
Remove the sausage meat from their casings. Heat some oil and stirfry the meat gently over medium heat until crumbly and brown. Season with pepper and salt. Fry the garlic and onion in the butter for 2 minutes. Stir in 3/4 of the grated pumpkin, thyme and sage. Cook for 3 minutes. Add the milk and cook under a lid until the pumpkin is soft. Season with pepper and salt. Cook the pasta until tender and drain. Add a few tbsp of the pasta liquid to the pumpkin sauce together with the rest of the pumpkin and half of the walnuts. Heat for another minute over high heat. Toss in the pasta and browned sausage meat. Sprinkle with the rest of the walnuts and serve immediately.
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