Creamy Sausage and Butternut Squash Pasta
Creamy Sausage and Butternut Squash Pasta
Servings
6
servings
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Ingredients
12 ounces rigatoni or penne
1 pound mild Italian sausage, casings removed
1 small yellow onion, diced
3 garlic cloves, minced
3 cups peeled butternut squash, cut into 1/2-inch cubes (about 1 pound)
1 1/2 cups chicken broth
6 fresh sage leaves, chopped, or 1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1/2 cup heavy cream
3/4 cup grated Parmesan, divided
2 cups baby spinach
Directions
- Cook the pasta in salted water until al dente. Save 1 cup of the pasta water, then drain.
- While the pasta cooks, brown the sausage in a large, deep skillet over medium-high heat for 6 to 8 minutes, breaking it into crumbles. Move it to a plate, leaving the drippings in the pan.
- Add the onion to the skillet and cook for 3 minutes. Stir in the garlic and sage and cook for 30 seconds.
- Add the squash, broth, salt, nutmeg and red pepper flakes. Cover and simmer for 12 to 15 minutes, until the squash is very soft.
- Mash the squash right in the pan with a potato masher until mostly smooth. Stir in the cream and 1/2 cup of the Parmesan.
- Add the pasta, sausage and spinach and toss until the spinach wilts. Add pasta water a splash at a time until the sauce is creamy. Serve with the rest of the Parmesan.
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