Tuesday, February 22, 2011

Pasta with Butternut Squash, Sweet Sausage, Parsley and Parmesan

By CHEF JAMIE RORABACK
Picture and recipe from NBC Connecticut
2 Qt. Water-salted
½ Lb. Penné Pasta
4 Tbsp. Extra-Virgin Olive Oil
4 Ea. Sweet Sausage Links-removed from casing, broken into 1” chunks
1 Cup Onion-sliced thinly
2 Cups Fresh Butternut Squash -peeled, seeded, ½” diced
¼ Cup Italian Parsley Leaves-torn into rustic pieces
2 Tbsp. Butter
Black Pepper to Taste, Fresh Grated Parmesan to Garnish
Bring the water to a boil in large pasta pot. Add the pasta stirring to prevent from sticking. Boil for about 12 minutes or until just tender.
While pasta is boiling, heat a large sauté pan on medium high heat. Add olive oil, then the sausage. Cook stirring for about 3 minutes until sausage is cooked through. Add onions, cook for about 1 minute. Add the squash and about 1 cup of the boiling pasta water, cover and steam for about 5 minutes just to tenderize the squash.
Drain the pasta when cooked and add to the sauté pan with the sausage mixture. Finish the dish by stirring in the parsley and butter. Season to taste with black pepper and freshly grated parmesan cheese. Garnish if desired with toasted squash seeds. Enjoy!
 

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