Ingredients
- 360g Italian style sausages
- 2-3 tbsp apple cider vinegar or cider
- 400g pumpkin puree (canned or made with roasted, blended fresh pumpkin)
- 200ml cream
- ½ tsp ground nutmeg
- Salt and black pepper
- 500g pasta
- 80g butter
- 8-10 sage leaves, finely sliced
- 6 tbsp ricotta
- Finely grated Parmesan
- Bring a large pan of salted water to the boil. Cook the pasta till al dente.
- Meanwhile remove the skins from the sausages. Add a little olive oil to a heavy based pan and fry the sausages, breaking them up with the back of the wooden spoon as they cook.
- Once the sausage is golden, add the apple cider vinegar or cider to deglaze the pan, scraping the base as you stir it. Add the pumpkin purée and bring to a simmer. Add a ladle of the pasta cooking water and the cream. Season with salt, pepper and nutmeg. Lower to a very gentle simmer.
- Add the pasta and stir to combine.
- Melt the butter in a frying pan, lower the heat and leave it to deepen in colour. Add the sage leaves and remove from heat.
- Divide the pasta among bowls. Add a dollop of ricotta to each and spoon over the buttery sage. Serve right away.
