Farfalle with Sausage & Butternut Squash

Thea Pappalardo


I found this recipe on the internet on Food & Wine website. It is really easy and delicious. A couple of changes were made, such as the addition of pignoli. I love them!

★★★★★ 1 vote
Stove Top


3 Tbsp
olive oil
3/4 lb
butternut squash cut into 1/2 cubes
1 medium
onion, diced
1 lb
hot italian sausage, casings removed
12 oz
1/2 c
parmigiano-reggiano, grated
1/4 c
basil leaves, chopped


1In a large, deep skillet, heat 2 tbsp. olive oil. Add squash, season lightly with salt and cook over high heat, stirring until tender and lightly browned, about 8 minutes. With slotted spoon, transfer to a plate. Add remaining 1 tbsp. of oil to skillet. Add onion and sausage and cook over high heat, breaking up sausage with a spoon until lightly browned and cook thru. Returned squash to skillet.
2Cook pasta and drain, reserving 1 cup of pasta water. Add pasta to skillet along with reserved water and the grated cheese. Cook over high heat, stirring until sauce is thick and creamy, 1-2 minutes. Stir in fresh basil.
3Garnish with toasted pignoli.

About this Recipe

Course/Dish: Pasta, Pork
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy