Spicy Butternut Squash Farfalle w/Italian Sausage
Diane Hopson Smith
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- 3 Tbsp
- olive oil, extra virgin
- 2 c
- butternut squash, peeled and cut into 1/2-inch pieces
- shallots (about 3-oz), chopped
- 3 to 4 clove
- garlic, minced
- 1 pkg
- johnson italian sausage (1 lb, 3 oz pkg) if you like it spicy, get the hot sausage
- 12-oz package farfalle pasta
- 1 tsp
- red pepper flakes (more for spicer)
- 1/8 tsp
- red pepper (more for spicer)
- 3/4 c
- dry white wine
- 3 to 4 Tbsp
- sun dried tomatoes, chopped
- 2 large
- egg yolks
- about 1 cup of the reserved hot pasta water
- 1/2 c
- parmesan cheese, grated (a romano cheese would be nice as well)
- fresh parsley, for garnish, optional
- salt and pepper
1Over a medium/high heat, heat olive oil in a large deep skillet; add squash. Season lightly with salt; cook over medium high heat, stirring until lighly browned (about 8 to 10 minutes). Once browned and tender, transfer with a slotted spoon to a bowl; set aside. Leave drippings in skillet and reduce heat to meduim.
2Add shallots, garlic, and sausage to drippings and cook, breaking sausage up with spoon, until sausage is lightly browned and done; season with pepper flakes and red pepper and cook 2 minutes more. NOTE: Add more pepper flakes and pepper for a spicer dish. Add wine, tomatoes and squash to skillet, toss together.
3Meanwhile, in a large pot of boiling salty water cook pasta until al dente, about 8 or 9 minutes. Drain pasta well, reserving 1/2 to a 1 cup of the hot pasta water. Place pasta in skillet with sausage mixture.
4In a seperate bowl (I used a glass measuring cup) beat egg yolks, add a large ladleful of the pasta water to the egg yolks (I continued to beat the egg yolks with a spring type egg beater as I add the hot water) to temper the yolks to keep them from scrambling when added to the hot pasta.