Sausage Butternut Squash Pasta Recipes

Steps:

• Bring a large pot of salted water to a boil. Combine the olive oil, garlic and sausage in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, until the sausage is cooked through, about 5 minutes. Remove the garlic and sausage with a slotted spoon to a plate, keeping all the oil in the skillet. Add the squash to the skillet; season with salt. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Stir in the oregano.
• When you add the squash to the skillet, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain.
• Add the sausage and garlic, pasta and 1 cup cooking water to the skillet with the squash. Cook, tossing occasionally, until the pasta is well coated, about 1 minute. Add more of the remaining cooking water if the mixture seems dry; season with salt.
• Divide the pasta among bowls. Top with the Parmesan and sprinkle with red pepper flakes and/or basil.

Steps:

• Pour 1 tablespoon of olive oil into a large skillet (12 inches), and cook over high heat for 2 minutes. Take the sausage out of the casing and add it to the hot oil. Cook for about 3 minutes until it browns. Using the back of a wooden spoon, break the sausage up into small, bite-size pieces while it is browning. Turn off the heat. Using a slotted spoon, place the sausage in a bowl; cover and set aside. Keep about 1 tablespoon of the oil and fat left in the pan, and discard the rest. Add the remaining 2 tablespoons of olive oil to the pan, and cook over medium heat for 3 minutes. Add the onion, garlic, basil and sage, and cook for 4 minutes, stirring well, until the onion and garlic start to brown. (If you like it really spicy, add the optional ¼ teaspoon of red pepper flakes.) Add the reserved sausage and cook for 2 more minutes, stirring well. Add the wine and deglaze the pan. Cook for 5 more minutes, stirring well to dislodge the brown bits at the bottom of the pan. Add the diced butternut squash and cook for 2 minutes, stirring well. Add the chicken stock, bring to a boil over high heat, and then reduce the heat and allow to simmer for 30 minutes. While the sauce is cooking, bring a large pot of water to a boil. (If you wish, add the optional 2 tablespoons of salt.) When the water reaches a rolling boil, add the pasta and cook according to the instructions on the package. When the pasta is cooked, drain it well in a colander over the sink. Pour the pasta back into the pot, add the sauce, and cook over medium heat for 3 to 5 minutes, stirring constantly. Remove the pan from the heat, add the optional Parmesan cheese and softened butter, and serve.

Steps:

• Cook pasta according to package directions; drain.
• Preheat oven to 450 degrees F. Place sausage and squash on a large baking pan. Drizzle with oil; toss to coat.
• Roast in preheated oven for 12 minutes. Toss with 3 tablespoons cubed butter and sage; return to oven for 12-14 minutes, until squash is caramelized and tender.
• Melt remaining butter in a large skillet over medium heat. Toss in pasta, sausage mixture, lemon juice, 3/4 cup of the cheese, salt, and pepper. Serve in shallow bowls topped with remaining 1/4 cup cheese.

Steps:

• Fry the onion, butternut squash and sausage in a little oil for 10 minutes until cooked.
• Meanwhile, cook the linguine, drain, and toss with the herbs and seasoning.
• Add the sausage and vegetables and serve with chili oil.

Steps:

• Bring a large pot of heavily salted water to a boil. Meanwhile, cook the sausage: In a sauté pan or skillet large enough to hold all the pasta, add the sausage and enough cold water to cover. Set over medium-high heat, then remove from the heat when the water hits a boil, about 8 to 10 minutes.
• Transfer the sausage to a cutting board and cut into 1/2-inch coins. Dry out the pan and return it to the stove.
• In the same pan, heat the olive oil over high until nearly smoking. Add the sausage and cook, flipping once, until dark brown on both sides, 5 to 7 minutes. Remove the sausage to a paper towel-lined plate, then reduce the heat to medium. Add the squash and a pinch of salt to the pan. Let cook, stirring briefly and scraping up any browned bits on the bottom of the pan, until browned, 5 to 7 minutes.
• While the squash is browning, add pasta to boiling water, and cook to al dente according to package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.
• When the squash is nicely browned, add the butter and sage and cook until the butter is golden, nutty smelling and foaming, just a minute or two, then immediately remove the pan from the heat and add back the sausage.
• Add the pasta to the pan and mix with the brown-butter sauce (if the pasta has cooled off quite a bit, return the pan to low heat while you combine everything). Stir in the cheese, then add pasta water as needed to smooth the sauce. Adjust with salt and pepper, and serve with extra Parmesan, if you like.