Nov 26, 2013

Pasta with Sausage & Butternut Squash

I am a big fan of butternut squash and Italian sausage.  When I saw Nick Stellino make this recipe one night on tv, I decided that I needed to try this.  I am so glad that I did. I did substitute hot Italian sausage for the mild. Yes, I am a wuss. Here is my adaptation of it.


3 TBS olive oil
1 pound of Italian sausage, hot or mild
1 onion chopped
5 garlic cloves, thickly sliced
1 TBS chopped basil
1 TBS chopped fresh sage
1/4 tsp red pepper flakes or red chili powder
1 cup white wine
1 1/2 cups of butternut squash, cut into 1/2 inch cubes
2 1/2 cups of chicken stock, or 2 bouillon cubs with 2 1/2 cups of water
salt to taste
1 pound of sea shell pasta, penne rigate, or rigatoni,  cooked according to the package directions
6 TBS Parmesan cheese 
2 TBS butter, softened

In a large skillet, add 1 tbs of the olive oil, when it is hot add the sausage and cook over medium heat until brown.  Break the sausage up into small pieces.  Remove from the skillet and set aside.  

Next, add  2 tbs of olive oil, when the pan is hot, add the onion, garlic, basil and sage.  Cook until the onion and garlic begins to brown. If you are adding the red pepper flakes, this is when you add it. 

Once the onion mix is brown, add the sausage back to the pan.  Mix the ingredients well. Add the wine and deglaze the pan.  Cook for about 5 minutes, stirring well to loosen the brown bits on the bottom of the pan.  Then add the squash and cook for 2 minutes, stirring well.  After that, add the chicken stock, bring to a boil over high heat, and then reduce the heat to allow the sauce to simmer for 30 minutes. About 5 minutes before the sauce is done add the butter and the Parmesan or you can add it to the pasta after you pour the sauce over the top. 

While the sauce is cooking, cook the pasta according to the package directions.  Drain the pasta and put it back into the pot.  Pour the sauce over the pasta and toss well.  Serve immediately.  Enjoy!