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One-pan pumpkin, sage & meatball pasta

A baking dish with one-pan pumpkin, sage & meatball pasta

One-pan pumpkin, sage & meatball pasta

Name: One-pan pumpkin, sage & meatball pasta
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 600g pumpkin or squash cut into chunks; 6 whole garlic cloves; 2 tbsp olive oil plus extra for drizzling; 6 sausages; pinch of chilli flakes plus extra to serve; 10 sage leaves; 400g rigatoni; 250g mascarpone; 50g parmesan grated, plus extra to serve; small bunch of parsley chopped

Cassie Best

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.5 out of 5.16 ratingsRate

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Cook the sauce for this pasta in a roasting tin to add a charred, caramelised edge to the pumpkin and sausages - it delivers so much extra flavour

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Ingredients

Nutrition

Units:

MetricUS

600g pumpkin or squash

cut into chunks
6 whole garlic cloves
2 tbsp olive oil

plus extra for drizzling
6 sausages
pinch of chilli flakes

plus extra to serve
10 sage leaves
400g rigatoni
250g mascarpone
50g parmesan

grated, plus extra to serve
small bunch of parsley

chopped

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Nutrition: Per serving

kcal949
fat52g
saturates27g
carbs85g
sugars8g
fibre9g

high
protein30g
salt1.29g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Toss the pumpkin and garlic cloves together in a large roasting tin and drizzle over 1 tbsp of the olive oil. Season well and mix to coat. Roast for 20 mins.
step 2

Squeeze the meat from sausages out of their skins into a bowl. Divide into small, equal-sized pieces, then roll each piece into a meatball. Shake the roasting tin, then dot the meatballs all over the top and sprinkle over the chilli flakes. Cook for 25 mins more, or until the pumpkin and garlic have softened and the meatballs are browned. Use the remaining olive oil to rub each sage leaf all over, then scatter into the tin. Roast for another 5 mins.
step 3

Meanwhile, cook the pasta in a large pan of boiling salted water following pack instructions, or until al dente. Drain, reserving the cooking water.
step 4

Remove the tin from the oven. Squeeze the garlic from its skins into the tin, then mash with a fork. Mash about a quarter of the pumpkin, too.
step 5

Tip the mascarpone into the tin along with half the parmesan and a mugful of the reserved pasta water. Toss everything together, adding more of the pasta water, if needed, until you have a silky sauce. Stir through the parsley and serve topped with the remaining parmesan and another pinch of chilli flakes.

Recipe from Good Food magazine, October 2024

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A star rating of 4.5 out of 5.16 ratings

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