Orichette Pasta With Butternut Squash, Sage & Italian Sausag
photo by Chicagoland Chef du
- Ready In:
- 2 -3 tablespoons olive oil
- 1 1⁄2 lbs butternut squash, peeled, seeded and cut into 1 inch chunks
- 1 1⁄4 lbs sweet Italian sausage, crumbled, I used spicy, can use more
- 2 tablespoons garlic, minced
- 1 pinch crushed red pepper flakes, add more as desired, omit if using spicy Italian sausage
- 1⁄4 cup dry white wine
- 1⁄4 cup chicken broth
- 3 tablespoons fresh sage, finely chopped, I use more, I have used dried rubbed sage
- 8 ounces orecchiette (little lambs ears pasta)
- 1⁄2 cup parmesan cheese or 1/2 cup parmigiano-reggiano cheese, grated
- fresh ground pepper, to taste
- salt, as needed
- Boil water (salted) for pasta.
- Heat large skillet over med-high heat. Add olive oil; swirl to coat pan.
- Add squash and cook 5-6 minutes until browned and caramelized, tossing until all sides are browned. Transfer to bowl. *This can be done ahead of time.
- Add sausage to pan and cook until well browned. Drain. Return sausage to pan.
- Stir in garlic and crushed red pepper, if using, and cook 1 minute.
- Add white wine and simmer, uncovered, 1-2 minutes stirring constantly and scraping pan to loosen any brown bits. *This can be done ahead of time.
- As a time saver: At this point you can set the squash and sausage aside.
- Return squash to pan; add chicken broth and sage. Bring to boil and reduce heat. Cover and simmer, stirring occasionally, until squash is very tender, about 10-12 minutes.
- Add pasta to the boiling water for pasta. Cook pasta according to package directions. When al dente, drain well.
- Add pasta to squash & sausage mixture, then cook and stir for 2 minutes.
- Add paremesan, pepper , season to taste with salt. Serve.
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RECIPE SUBMITTED BY
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.