Orecchiette with pumpkin sage sauce

Orecchiette with Roasted Pumpkin, Crumbled Sausage and Sage 🎃 A perfect combination from the sweetness of the roasted pumpkin, saltiness from the pork sausages, and the earthiness from the sage 💪 Ingredients: 1 package (400g) David Rocco Orecchiette Pasta 1/3 cup freshly grated Parmigiano Reggiano Pumpkin: 1 sugar pie pumpkin, halved and seeded 4 tbsp extra-virgin olive oil, split into two 2 tbsp per 1/2 2 garlic cloves 2 sprigs of parsley 1/4 cup water For the sausage: 6 sage leaves, finely chopped 2 Italian pork sausages, casings removed and roughly chopped 3 tbsp extra-virgin olive oil 2 garlic cloves, crushed 1 tsp chilli flakes 1 tsp salt Preheat your oven to 400F. Cut the pumpkin in half and scoop out the seeds. Use a fork and poke some holes in the pumpkin. Add 1 tbsp of olive oil, 1 garlic clove and 1 sprig of parsley in each half. Cover with aluminium foil and place on a baking sheet. Bake in the oven for 40-50 minutes until the pumpkin is tender. In a frying pan, heat up olive oil and add garlic, chilli flakes, sausage, and sage. Stir and add salt. Cook until the sausage is browned. Remove and set aside. In a pot of boiling salted water, cook pasta until just shy of al dente. Remove the pumpkin from the oven and scoop out the pumpkin flesh. Add water, olive oil, and salt. Puree all ingredients together with a hand blender. In a large pan, add the pumpkin puree, a cup of pasta water, and stir. Add the sausages back in and mix, then add the pasta. Mix well. Turn off the heat and Parmigiano Reggiano. Stir and toss. Serve. Serves 4-6 people

Good

% Daily Values based on a 2,000 calorie diet