400gm Magills Pork Fennel and Chilli Sausages
600gm short pasta (we used Rigatoni)
1 small Butternut Pumpkin (approx 500-700gm)
1 tsp chilli flakes
1 tsp nutmeg
1 tsp garlic
½ cup creme fraiche
½ cup cream
1 tbsp dijon mustard
Rocket w/ drizzle of lemon juice
Basil or Parsley
First preheat the oven to 180 degrees fan bake. Then start by peeling and dicing the butternut pumpkin. Season with garlic, chilli and nutmeg and cook in the oven until soft.
Once the pumpkin is cooked, blend until smooth with the cream, creme fraiche, and mustard.
Place a pot of salted water on to boil. Once boiling, pop your pasta in.
Squeeze the meat from the sausage casings and brown in a frying pan on a low heat while the pasta is cooking.
Once pasta is al dente, add the pumpkin mix and pasta to the sausage in the frying pan, as well as approx half a cup of pasta water. Depending on the consistency you are after for the sauce, add more pasta water as you go. Stir until everything is well combined then serve!