Sausage Meatball and Pumpkin Pasta
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1tbsp olive oil
  • 6 sausages
  • 1 cup Essential cuisine chicken stock
  • ⅓ cup pumpkin puree, homemade or canned
  • 2 cloves garlic
  • 1 tsp dried sage
  • 50g/1/2 cup freshly grated Parmesan cheese
  • 1 lbs penne or other short pasta
  • 2 leaves Cavolo Nero(optional), ribs removed and sliced
  • salt
  • 150 ml/1/2 cup reserved pasta water
  1. Bring a large pot of water to a boil, add salt and pasta and cook according to package directions. Add cavolo nero to the pot for the last 5 minutes of cooking.
  2. Meanwhile remove sausage from casing, cut each sausage into 4 pieces, then shape into meatballs.
  3. Cook sausage meatballs in a large and deep frying pan with 1 tbsp of olive oil over medium heat until brown all over for approximately 5 minutes, add minced garlic, sage and continue cooking over low heat for 1 minute longer.
  4. To the same pan add chicken stock, pumpkin puree and bring to a boil, scrape the brown bits from the bottom of the pan to release them into the sauce. Once the sauce comes to a boil, lower the heat and add parmesan cheese, stir to combine. Taste and add salt and take it off the heat.
  5. Drain the pasta and cavolo nero while reserving some pasta water and add both to the pan with the sausage meatballs and the pumpkin sauce, stir to combine, turn the heat back on and heat through. Add more pasta water if the sauce is too dry and salt if necessary.
  6. Serve with additional Parmesan cheese.
Recipe by Vikalinka at