• 8 (560g pkt) Coles Classic Pork Sausages, casings removed
  • 1 tablespoon olive oil
  • 400g butternut pumpkin, peeled, seeded, cut into 1.5cm cubes
  • 1 small brown onion (150g), thinly sliced
  • 2 tablespoons Coles Italian Red Wine Vinegar
  • 2/3 cup (160ml) Coles Thickened Cream
  • 300g Coles Australian Penne
  • 1/3 cup (25g) Coles Shredded Parmesan
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  • Step 1
    Heat a large non-stick frying pan over high heat. Add the sausages and cook, breaking up the sausages into bite-size pieces, for 6 mins or until browned and just cooked through. Using a slotted spoon, transfer the sausage to a plate.
  • Step 2
    Reduce heat to medium-high and add the oil to pan. Add the pumpkin and cook, tossing frequently, for 6 mins or until pumpkin is just tender and beginning to caramelise. Add the onion and cook, stirring frequently, for 5 mins or until onion softens. Return sausage to pan and add vinegar. Cook for 1 min or until vinegar evaporates. Stir in the cream and remove from heat.
  • Step 3
    Meanwhile, cook the pasta in a large pot of boiling salted water over high heat, stirring occasionally, for 10 mins or until al dente. Drain pasta, reserving 1 cup (250ml) of the pasta water.
  • Step 4
    Return the cooked pasta to the pot. Toss the pasta with the pumpkin mixture and enough reserved pasta water to make a saucy consistency (about 1/2 cup/125ml of pasta water). Season with salt and pepper. Transfer the pasta to a serving platter and sprinkle with parmesan. Serve immediately.