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WHITE BEAN & SAUSAGE PASTA

PREP + COOK TIME 25 MINUTES SERVES 4

500g Italian-style pork sausages

2 tablespoons extra virgin olive oil

2 cloves garlic, chopped finely

½ teaspoon dried chilli flakes (optional)

800g canned diced tomatoes

400g can cannellini beans, drained, rinsed

375g penne pasta

100g fetta, crumbled

fresh basil leaves (optional), to serve

1 Squeeze sausage meat from casings; discard casings. Roll meat into small balls with the palms of your hands.

2 Heat oil in a large saucepan over medium heat; cook sausage-meat balls, garlic and chilli, if using, stirring, for 5 minutes or until browned. Add tomatoes and beans; bring to the boil. Reduce heat to low-medium; cook for 10 minutes or until mixture thickens. Season to taste.

3 Meanwhile, cook pasta in a large saucepan of salted boiling water until just tender; drain. Add pasta to sauce; stir to combine.

4 To serve, divide pasta mixture among bowls. Sprinkle with fetta and basil, if using; season to taste.

Test Kitchen Notes

Chipotle chilli in adobo sauce is available from major supermarkets.

Make it faster Skip step 1 and cook the mixture in a large saucepan. Add 500g peeled, chopped pumpkin and simmer until tender.

Serving Serve with sliced sourdough brushed with extra oil, then rubbed with cut garlic and toasted over the fire.

CHEESY BAKED BEANS IN ROAST PUMPKIN

PREP + COOK TIME 1 HOUR 45 MINUTES SERVES 4

2kg whole Kent pumpkin