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Sausage, Sage and Butternut Rigatoni

Sausage, Sage and Butternut Rigatoni

with Creme Fraiche, Cheese and Balsamic Glazed Rocket

Emma Blanchet
Emma BlanchetPublished on January 28, 2025

Sausage, sage and squash are a match made in your kitchen! Much loved for a reason, everything's baked in the oven with just 10 mins of prep before being stirred through a creamy sauce to bring it all together.

Allergens:
Wheat
Cereals containing gluten
Sulphites
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

300 grams

Diced Butternut Squash

1 bunch(es)

Sage

225 grams

British Pork and Oregano Sausage Meat

(Contains: Wheat, Cereals containing gluten, Sulphites)

180 grams

Rigatoni Pasta

(Contains: Wheat, Cereals containing gluten)

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 pinch

Chilli Flakes

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4061 kJ
Energy (kcal)971 kcal
Fat48.8 g
of which saturates25.5 g
Carbohydrate93.7 g
of which sugars17.6 g
Dietary Fibre7.7 g
Protein34.9 g
Salt2.9 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Dish
Knife
Colander
Large Saucepan

Cooking Instructions and Tips

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the diced butternut squash into a large baking dish. Drizzle with oil and season with salt and pepper, then toss to coat. Spread them out in a single layer.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

2

Meanwhile, pick the sage leaves from their stalks and roughly chop (discard the stalks).

When the butternut is halfway through cooking, remove from the oven. Sprinkle over the chopped sage and toss to coat.

Break up the sausage meat into roughly 6-7 chunks per person and nestle them within the diced butternut. IMPORTANT: Wash your hands and equipment after handling raw meat.

3

Return the baking dish to the top shelf until the meat is browned on the outside and cooked through, 10-15 mins. IMPORTANT: The sausage chunks are cooked when no longer pink in the middle.

4

Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt.

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

5

Once the butternut and sausage have finished roasting, return the pan with the cooked pasta to medium heat.

Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until piping hot, 1 min. Remove from the heat. 

Stir the hard Italian style cheese, roasted butternut, sausage and sage through the pasta. Mix vigorously until completely combined and the sauce has thickened. 

Taste and season with salt and pepper if needed. Add a splash of water if the sauce is looking a little too thick.

6

When everything's ready, share the sausage and butternut pasta between your bowls.

Sprinkle over the chilli flakes (add less if you'd prefer things milder). 

Top with a handful of rocket and drizzle over the balsamic glaze to finish.

Enjoy!

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