Spicy Butternut Squash Farfalle w/Italian Sausage
Diane Hopson Smith
- 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
How to Make Spicy Butternut Squash Farfalle w/Italian Sausage
- 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.