Spicy Butternut Squash Farfalle w/Italian Sausage
By
Diane Atherton
@DeeDee2011
1
Enjoy!
Ingredients
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3 Tbspolive oil, extra virgin
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2 cbutternut squash, peeled and cut into 1/2-inch pieces
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·salt
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2shallots (about 3-oz), chopped
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3 to 4 clovegarlic, minced
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1 pkgjohnson italian sausage (1 lb, 3 oz pkg) if you like it spicy, get the hot sausage
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112-oz package farfalle pasta
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1 tspred pepper flakes (more for spicer)
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1/8 tspred pepper (more for spicer)
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3/4 cdry white wine
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3 to 4 Tbspsun dried tomatoes, chopped
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2 largeegg yolks
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·about 1 cup of the reserved hot pasta water
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1/2 cparmesan cheese, grated (a romano cheese would be nice as well)
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·fresh parsley, for garnish, optional
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·salt and pepper
How to Make Spicy Butternut Squash Farfalle w/Italian Sausage
- Over 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.
- Add 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.
- Meanwhile, 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.
- In 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.