Smoked Sausage And Squash Pasta In Sage Brown Butter Recipe

When fall arrives, we're all looking for ways to cook the bounty. How to prepare squash, root vegetables, and hearty winter herbs? Butternut squash can be served as a side or salad, but it can become monotonous. 

12 ounces rigatoni 8 tablespoons butter, divided 8 sage leaves 1 ½ tablespoons olive oil 1 (10-inch) link smoked sausage or kielbasa, sliced 1 medium butternut squash, peeled, seeded, and diced 1 shallot, finely diced 1 cup chicken broth ½ cup grated Parmesan cheese

Ingredient

Direction

Cook pasta al dente per package instructions. Drain and set aside. Over medium heat, add 4 tablespoons butter to a large skillet. 

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Cook for 3 minutes until butter is medium brown and nutty-smelling. Cook the sage leaves for 30 seconds until crispy. 

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Set aside the brown butter and sage leaves in a bowl. In the same skillet as the butter, heat olive oil over medium-high heat. 

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Cook the sausage for approximately five minutes, turning it once, until it is completely browned. Place the contents on a plate and set them aside. 

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Sauté squash for 6 minutes in sausage fat until browned on all sides. Add shallots and cook until translucent. 

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Deglaze the pan with chicken broth, scraping up browned bits. Simmer the squash in broth for 10 minutes to soften. 

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Put the browned sausage in the pan and stir gently. Add Parmesan, reserved brown butter, and remaining butter. 

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Turn to coat. Mix in cooked pasta. Add crispy sage leaves to pasta and serve immediately.

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