Recipe by Jono Fleming

Serves 4-6
Preparation time 10 minutes
Cooking time 20 minutes

¼ butternut pumpkin, peeled, cut into 1.5cm cubes
80ml (⅓ cup) extra virgin olive oil
¼ cup chopped rosemary, plus extra, to garnish
40g butter
¼ cup pine nuts
500g good-quality Italian-style pork-and-fennel sausages, removed from casings
1 tbsp fennel seeds
1 tsp chilli flakes
400g orecchiette pasta
1¼ cups finely grated pecorino
1 large ball burrata (found at most delis and cheese shops)

1. Preheat oven to 200°C. Line a baking tray with baking paper. Spread pumpkin over prepared tray. Drizzle with half the oil. Sprinkle with 2 tbsp rosemary. Season. Bake for 20 minutes until golden. Set aside.

2. Heat butter and remaining oil in a large frying pan over medium heat. Add pine nuts. Cook, stirring, for 3 minutes or until golden. Use a slotted spoon to transfer to a bowl. Increase heat to high. Add sausage meat. Cook, stirring, for 5 minutes or until lightly browned. Add the fennel seeds, remaining rosemary and chilli. Cook, stirring, for 5 minutes or until meat is crisp and caramelised. Set aside.

3. Meanwhile, cook the pasta in a saucepan of boiling water for 10-15 minutes until al dente. Drain, reserving ⅔ cup cooking water.

4. In a large bowl, combine the pasta, pine nuts, pecorino and meat mixture with enough reserved water to loosen mixture. Season. Add the burrata. Pierce the skin and stir into mixture to create a sauce. Stir in the pumpkin. Sprinkle over the remaining rosemary.