Name: Pork, kumara and sage pasta
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 gram golden kumara, peeled, cut into 1.5cm dice and parboiled; 300 gram spaghetti; 1 tablespoon olive oil; 400 gram pork sausages, casings removed, rolled into balls; 1 onion, peeled and thinly sliced; 10 sage leaves; 2 tablespoon Italian red wine vinegar; 2/3 cream; 1 butter; salt and freshly ground black pepper; 50 gram rocket; 25 gram grated parmesan, to serve

Pork, kumara and sage pasta

This comforting pork, kumara and sage pasta is wonderfully comforting and is perfect for the whole family to enjoy for a flavoursome midweek meal

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This recipe first appeared in Food magazine issue 76.

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Ingredients

300 gram golden kumara, peeled, cut into 1.5cm dice and parboiled

300 gram spaghetti

1 tablespoon olive oil

400 gram pork sausages, casings removed, rolled into balls

1 onion, peeled and thinly sliced

10 sage leaves

2 tablespoon Italian red wine vinegar

2/3 cream

1 butter

salt and freshly ground black pepper

50 gram rocket

25 gram grated parmesan, to serve

Method

1.Cook the pasta in a large pot of boiling, salted water according to the packet instructions until it is al dente. Drain the pasta, reserving about a quarter of a cup of the pasta water.

2.Meanwhile, heat a large, non-stick frypan over a high heat. Add the oil and cook the kumara and sausage meatballs for 8 minutes, or until the sausage and kumara are beginning to brown. Add the onion and sage leaves and cook, stirring often and adding more oil if necessary, for 3-5 minutes, or until the onion softens.

3.Add the vinegar and cook the meatball mixture for 30 seconds, or until the vinegar evaporates. Stir in the cream and butter. Remove the pan from the heat and season to taste with the salt and pepper.

4.Add the cooked pasta and rocket to the meatball mixture, tossing the pan to coat the pasta and adding enough of the reserved pasta water to moisten the pasta as needed.

5.Divide the pasta among four serving plates and garnish it with the parmesan.

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Ingredients

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