Ingredients
The following ingredients have 10 Servings
- 1 lb penne
- 1 lb sweet Italian sausage (casings removed)
- 1 tablespoon olive oil
- 4 (heaping) cups butternut squash (diced into 1/2-1 inch cubes. )
- 10 oz white mushrooms (sliced)
- 2 garlic cloves (minced)
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 tablespoons unsalted butter
- 10 fresh sage leaves
- 1 cup freshly grated parmesan
Instruction
- Bring a large pot of water to boil. Once boiling, add 1 T of kosher salt. Add the pasta to the boiling water and cook until al dente. Drain the water. Reserving 1 ½ cups of pasta water.
- While the pasta is cooking, grab a skillet and brown the sausage over medium heat. Breaking up the sausage into little pieces with a wooden spoon. Cook until no longer pink. Use a slotted spoon and transfer the sausage to a paper towel lined plate.
- Discard the sausage drippings, if any.
- Add 1 tablespoon of olive oil to the now empty skillet. Add the cubed butternut squash to the skillet. Sprinkle the squash with the salt and pepper. Cook for 8 minutes or so. Add the mushrooms, garlic, and red pepper flakes. Cook until fork tender and the mushrooms have softened and browned. About 3-4 more minutes. Transfer the cooked squash and mushrooms to the pot with the drained pasta.
- Add the butter to the skillet. Cook over medium-low heat, whisking constantly. The butter will begin to foam and then small golden specks will appear towards the bottom of the skillet. (Easiest to use a white colored skillet if possible). The butter will have a nice nutty aroma to it.
- Remove the butter from the heat. Add the sage leaves to the butter and stir.
- Add the sausage and butternut squash to the pasta. Pour the sage butter overtop and mix everything to combine. Sprinkle the parmesan overtop and stir to incorporate. Add pasta water to loosen up the noodles. I added about 1 cup of the pasta water to the pasta. You can gauge how much you'd like to add.
- Serve immediately.
