Warm the chilly days of Autumn with a hearty, rustic pasta that has butternut squash and sausage as the main actors. It’s quick to prepare and can be made in a single pan while the pasta is cooking. Buon Appetito!
Ingredients (serves 2)
- 3 Tbls. extra virgin olive oil
- ½ medium leek
- 6 fresh sage leaves
- 12 oz / 350 g butternut squash, peeled, deseeded, and diced
- 4 oz / 115 g fresh Italian sausage, casing removed and crumbled into small pieces
- Fine sea salt to taste
- 11 oz / 310 g short pasta, like fusilli or penne
- Grated Parmigiano Reggiano for serving
Directions
- Slice the leek lengthwise and rinse it under running water to remove any soil. Thinly slice it crosswise.
- Pour the olive oil into a large skillet, then add the leeks and the sage, and a generous pinch of salt to help them soften without burning. Add also a few tablespoons of warm water to help them cook down.
- Sauté the leeks on low heat for about 10 minutes, stirring occasionally, until the leeks become soft and creamy.
- Add the diced squash. Season with salt and cook over medium heat, stirring occasionally and adding about ¼ cup of warm water, until the squash is cooked through, tender and soft, about 20 minutes.
- Add the crumbled sausage, and mash some of the squash with the back of a wooden spoon to create a creamier texture. When the sausage is cooked through, taste, and adjust the seasoning, if needed.
- Cook the pasta in boiling salted water according to the package instructions, then drain it and toss it with the sauce.
- Serve with grated Parmigiano.
