Serves 4


  • 100g of bacon, finely sliced 
  • 2 eshallots, peeled & finely diced 
  • 1 pkt of Dan & Steph Three Aussie Farmer Farmhouse sausages, out of skins 
  • 650g of sweet potato, roasted until tender 
  • extra virgin olive oil  
  • 2 sprigs of fresh rosemary, leaves only 
  • 150ml cream 
  • 400g bag of penne pasta, cooked 
  • Salt & freshly ground black pepper  
  • 20g Parmesan cheese, plus extra to serve  


  1. Have all your ingredients chopped – your sweet potato roasted and pasta cooked
  2. In a large pot over high heat, add olive oil – then add eshallots, sausage mince & bacon.  Stir well & cook for 5 minutes then add the rosemary leaves. Cook for a further 2 to 3 minutes then stir in the sweet potato.
  3. Add the cooked pasta.  Stir well.
  4. Add the cream.  Cook for 5mins while stirring.
  5. Add finely grated parmesan and stir until creamy.
  6. Serve cracked black pepper and an extra parmesan.