important: commercial addresses only for everywhere outside of hamilton, te awamutu, cambridge & pirongia. No rural delivery. free north island shipping on orders over $110. Cambridge delivery day Wednesday

Butternut Pumpkin Pasta with Pork, Fennel & Chilli Sausage

Serves 4 


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 

To serve: 

Rocket w/ drizzle of lemon juice

Pecorino Romano

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!

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important shipping notice

Please note: If you live outside of Hamilton, Te Awamutu, Cambridge orPirongia we can now only deliver to commercial addresses. This is to ensure your order arrives on time and is kept chilled. If you work from home, this is classified as residential and we cannot deliver. We apologise for any inconvenience caused. Please email if you have anyquestions.


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