PORK AND FENNEL SAUSAGES WITH PUMPKIN AND PARSLEY FETTUCCINE

Preparation time 35 mins plus 30 mins chilling Cooking time 40 mins Serves 4

300g plain flour, plus extra to dust Pinch fine salt

3 free-range eggs

1 Tbsp finely chopped flat-leaf

parsley leaves

1kg Kent pumpkin, unpeeled,

seeded, cut into thin wedges

1 red capsicum, cut into thick strips 1 small red onion, cut

into thin wedges

3 Tbsp extra virgin olive oil

8 pork and fennel sausages Sea-salt flakes and freshly ground

black pepper, to season Fennel fronds, to garnish STEP 1 Make pasta following steps 1-8 of Homemade egg pasta on page 88, sprinkling parsley over dough at the beginning of Step 3 to knead in parsley and create a speckled dough. Roll out pasta until 2-3mm thick and cut into 15-20mm wide strips using a pasta machine, or fold the sheets up a couple of times and cut into strips using a large sharp knife, then unravel. Set aside, sprinkled with a dusting of flour so pasta doesn’t stick together.

STEP 2 Preheat oven to 200°C fan-forced (220°C conventional). Put vegies in a large roasting pan. Drizzle with oil, season, then toss to coat. Roast for 20 minutes, remove from oven.

STEP 3 Remove sausages from casings, breaking each into 2-3 pieces. Discard casings. Arrange sausage among hot vegies. Return to oven and roast for a further 20 minutes until sausages are cooked and vegies are tender.

STEP 4 Meanwhile, cook pasta in a large saucepan of boiling, salted water for 90 seconds or until al dente. Use a pair of tongs to remove pasta from water and add it directly to the sausage and vegetables. Season and serve garnished with fennel fronds.

Pork and fennel are a match made in flavour heaven – especially in a juicy sausage!

PORK AND FENNEL SAUSAGES WITH PUMPKIN AND PARSLEY FETTUCCINE Take your roast vegetables to the next level with plump pork sausages and a herby homemade fettuccine. Just bake, boil and bingo!