Orichette Pasta With Butternut Squash, Sage & Italian Sausag

READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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