farfalle with sausage & butternut squash
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!
prep time
cook time
method
Stove Top
yield
Ingredients
- 3 tablespoons olive oil
- 3/4 pound butternut squash cut into 1/2 cubes
- - salt
- 1 medium onion, diced
- 1 pound hot italian sausage, casings removed
- 12 ounces farfalle
- 1/2 cup parmigiano-reggiano, grated
- 1/4 cup pignoli-toasted
- 6-8 - basil leaves, chopped
How To Make farfalle with sausage & butternut squash
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Step 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.
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Step 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.
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Step 3Garnish with toasted pignoli.
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