ORICHETTE PASTA WITH BUTTERNUT SQUASH, SAGE & ITALIAN SAUSAG

Orichette Pasta With Butternut Squash, Sage & Italian Sausag image

Provided by Chicagoland Chef du

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

2 -3 tablespoons olive oil
1 1/2 lbs butternut squash, peeled, seeded and cut into 1 inch chunks
1 1/4 lbs sweet Italian sausage, crumbled, I used spicy, can use more
2 tablespoons garlic, minced
1 pinch crushed red pepper flakes, add more as desired, omit if using spicy Italian sausage
1/4 cup dry white wine
1/4 cup chicken broth
3 tablespoons fresh sage, finely chopped, I use more, I have used dried rubbed sage
8 ounces orecchiette (little lambs ears pasta)
1/2 cup parmesan cheese or 1/2 cup parmigiano-reggiano cheese, grated
fresh ground pepper, to taste
salt, as needed

Steps:

Boil water (salted) for pasta.
Heat large skillet over med-high heat. Add olive oil; swirl to coat pan.
Add squash and cook 5-6 minutes until browned and caramelized, tossing until all sides are browned. Transfer to bowl. *This can be done ahead of time.
Add sausage to pan and cook until well browned. Drain. Return sausage to pan.
Stir in garlic and crushed red pepper, if using, and cook 1 minute.
Add white wine and simmer, uncovered, 1-2 minutes stirring constantly and scraping pan to loosen any brown bits. *This can be done ahead of time.
As a time saver: At this point you can set the squash and sausage aside.
Return squash to pan; add chicken broth and sage. Bring to boil and reduce heat. Cover and simmer, stirring occasionally, until squash is very tender, about 10-12 minutes.
Add pasta to the boiling water for pasta. Cook pasta according to package directions. When al dente, drain well.
Add pasta to squash & sausage mixture, then cook and stir for 2 minutes.
Add paremesan, pepper , season to taste with salt. Serve.