Italian Sausage And Winter Squash Pasta Recipes

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SAUSAGE AND SQUASH PENNE



Sausage and Squash Penne image

I love using frozen cooked winter squash because the hard work-peeling, chopping and cooking-is all done for me. - Jennifer Roberts, South Burlington, Vermont

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 cups uncooked penne pasta
1 package (12 ounces) frozen cooked winter squash
2 tablespoons olive oil
3 cooked Italian sausage links (4 ounces each), sliced
1 medium onion, chopped
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
Optional: Additional grated Parmesan cheese and minced fresh parsley

Steps:

  • Cook pasta and squash according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add sausage and onion; cook and stir until sausage is browned and onion is tender; keep warm., In a small bowl, mix the cooked squash, cheese, salt, parsley and pepper until blended. Drain pasta; transfer to a serving plate. Spoon squash mixture over pasta; top with sausage mixture. If desired, sprinkle with additional cheese and parsley.

Nutrition Facts : Calories 468 calories, Fat 26g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 705mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 19g protein.

PASTA WITH SAUSAGE, SQUASH AND SAGE BROWN BUTTER



Pasta With Sausage, Squash and Sage Brown Butter image

Whether you're after a night in with your special someone or your sweatpants, this is your pasta: a cozy combination of spicy sausage and squash that's glossed with nutty, sage-spiked butter and Parmesan. It's inspired by the cavatelli with sausage and browned sage butter at Frankies 457 Spuntino in Brooklyn - the most ordered dish on dates, according to the owners, but appealing no matter the occasion, according to us. The key to making the dish sing is the unsexy color (brown). You'll want to get a hard sear on the sausage and the squash, and let the butter bubble until brown and toasty. If you're looking for a vegetarian option, omit the sausage. The meat will be gone, but the comfort won't be.

Provided by Ali Slagle

Categories     dinner, lunch, weekday, weeknight, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 pound cupped or tubed pasta, like orecchiette or penne
1 pound hot Italian sausage links
2 tablespoons extra-virgin olive oil, plus more for the pasta
3/4 pound peeled butternut squash, cut into 1/2-inch cubes (about 2 cups)
Salt and pepper
6 tablespoons unsalted butter
8 sage leaves
1/2 cup grated Parmesan, plus more for garnish

Steps:

  • Bring a large pot of heavily salted water to a boil. Meanwhile, cook the sausage: In a sauté pan or skillet large enough to hold all the pasta, add the sausage and enough cold water to cover. Set over medium-high heat, then remove from the heat when the water hits a boil, about 8 to 10 minutes.
  • Transfer the sausage to a cutting board and cut into 1/2-inch coins. Dry out the pan and return it to the stove.
  • In the same pan, heat the olive oil over high until nearly smoking. Add the sausage and cook, flipping once, until dark brown on both sides, 5 to 7 minutes. Remove the sausage to a paper towel-lined plate, then reduce the heat to medium. Add the squash and a pinch of salt to the pan. Let cook, stirring briefly and scraping up any browned bits on the bottom of the pan, until browned, 5 to 7 minutes.
  • While the squash is browning, add pasta to boiling water, and cook to al dente according to package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.
  • When the squash is nicely browned, add the butter and sage and cook until the butter is golden, nutty smelling and foaming, just a minute or two, then immediately remove the pan from the heat and add back the sausage.
  • Add the pasta to the pan and mix with the brown-butter sauce (if the pasta has cooled off quite a bit, return the pan to low heat while you combine everything). Stir in the cheese, then add pasta water as needed to smooth the sauce. Adjust with salt and pepper, and serve with extra Parmesan, if you like.

Nutrition Facts : @context http, Calories 1073, UnsaturatedFat 33 grams, Carbohydrate 97 grams, Fat 62 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 25 grams, Sodium 842 milligrams, Sugar 5 grams, TransFat 1 gram

ORICHETTE PASTA WITH BUTTERNUT SQUASH, SAGE & ITALIAN SAUSAG



Orichette Pasta With Butternut Squash, Sage & Italian Sausag image

This is really amazing, colorful and oh so tasty! The combination of sweet squash combined with sage, sweet or spicy Italian sausage is incredible! The Orichette pasta, "Little lamb ears" is perfect for this dish. I cooked the squash and sausage ahead of time, and set aside. This worked well since everything is heated through before cooking. This recipe was passed along to me from a GF. She's been bragging on it for years. I finally made it and now wonder WTH took me so long! From: Traditional Home, Sept. 2006 Although this recipe states that it serves 6-8, I think it serves 4-6 as a main dish. Serve with a green salad and sautéed haricot verts, some crusty bread and you have a lovely meal! Oh, don't forget the vino :D

Provided by Chicagoland Chef du

Categories     One Dish Meal

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.

Nutrition Facts : Calories 638.7, Fat 23.6, SaturatedFat 8, Cholesterol 53.6, Sodium 1058.5, Carbohydrate 68.7, Fiber 5.9, Sugar 5.6, Protein 37.6

ITALIAN SAUSAGE AND WINTER SQUASH PASTA



Italian Sausage and Winter Squash Pasta image

My version of Rita L's recipe #52075, Italianized and made a bit healthier. I had this tonight and it was subtle but delicious. It could be made more quickly with prepackaged or frozen squash.

Provided by Demandy

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

12 ounces whole wheat pasta
1 lb Italian turkey sausage, casings removed
2 tablespoons olive oil (optional)
4 ounces mushrooms, sliced
1 onion, diced
2 garlic cloves, minced
3/4 teaspoon rubbed sage
1/4 teaspoon crushed red pepper flakes
1 cup butternut squash or 1 cup acorn squash, pureed
1/2 cup fat-free evaporated milk
1/2 cup fat free chicken broth
salt and pepper
fresh parmesan cheese (optional)

Steps:

  • If you have fresh squash, cut it it half and place cut side down in a microwave safe container. Cover with plastic wrap and microwave for 14 minutes or until soft. Remove seeds and stringy part and then separate squash from shell. Puree the squash.
  • Meanwhile, boil pasta according to package directions, then strain.
  • Brown sausage in skillet with onion, garlic and olive oil. You may leave out olive oil if sausage has it's own juices.
  • Add rest of ingredients, stir, and simmer for 5 minutes, then serve over pasta. Add parmesan on top, if you're feeling decadent.

Nutrition Facts : Calories 359.2, Fat 7.6, SaturatedFat 2.8, Cholesterol 41, Sodium 774.8, Carbohydrate 54.3, Fiber 1.7, Sugar 6.5, Protein 22.4

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