For the sauce
1 small butternut squash, (approx 230g roasted)
Sea salt and black pepper
3 sausages, skins removed
Pinch of chilli flakes
1 garlic clove
For the pangrattato
1 tbsp olive oil
1 garlic clove, finely chopped
1 small sprig of rosemary, finely chopped
1 small sprig of sage, finely chopped
30g panko breadcrumbs
Salt and Pepper
For the pasta
1 tsp table salt
Pre-heat the oven to 200°C.
Slice the squash in half and scoop out the seeds. Season with salt and pepper and drizzle over a little olive oil and rub it over the squash. Place onto a baking tray cut side down and roast for 30-40 minutes until the flesh is soft.
Meanwhile, you can prepare your pangrattato. Add 1 tbsp of olive oil to a frying pan on a medium heat, when the oil is hot add the chopped garlic, sage and rosemary and fry for 1-2 minutes. Add the panko breadcrumbs and parmesan and fry until golden brown and crispy. Season with salt and pepper. Keep stirring the breadcrumbs so they don't burn.
When the squash is roasted and soft. Scoop out the insides and add to a blender. Add the mascarpone and season with salt and pepper. Blitz until smooth and set aside for later.
Boil a kettle of water. Pour into a medium-large saucepan and add the table salt. Once boiling, add the pasta and cook to packet instructions.
In a large frying pan (enough to hold the pasta too), add 1 tsp of olive oil and fry the sausages until brown and caramelised. Break the sausages up with spoon as you cook them. Once brown add the garlic and chilli flakes and cook for 1-2 minutes.
Add the squash purée into the pan with the sausages and add 1-2 ladles of pasta water. Stir and taste for seasoning. Let it simmer for a couple of minutes whilst you finish the last step.
Drain the pasta and add into the sauce. Give it a good stir and serve straight away. Scatter over the pangrattato.