1 hour ago
Wednesday, October 8, 2008
I only make this dish once a year, in the fall, when the weather is turning crispy.
I don't know why, because it is just so damn good.
I ate 2 huge bowls of this tonight. I am no Giada DeLaurentis, who eats from that little baby gratin dish (I wish I had her figure, so maybe if I would start eating from that small size dish, I could have her body!!.....highly doubtful).
I promise you, this will be a favorite pasta dish and special enough to serve company.
Penne w/ Butternut Squash, Sausage & Sage:
~ 1 butternut squash, cut into 1" pieces
~ 2 Italian sausages (you can use hot or sweet), casings removed
~ 2 cloves garlic, chopped
~ 3 tbsp of chopped, fresh sage leaves
~ 1 1/4 cups of chicken stock
~ 1/4 cup white wine
~ 8 oz. of penne pasta (half a box or bag)
In a heavy skillet, coat your pan w/ olive oil. Cook butternut squash on high, not moving around too much, until the edges caramelize. About 5 minutes or so. Remove from pan.
Now, add your sausage, and break it up in the pan. After that is browned, about 5 minutes, add your garlic, chopped sage and white wine and simmer for 3 minutes until liquid is evaporated.
Add your chicken stock and butternut squash and simmer 10 minutes, until squash is tender.
While sauce is simmering, boil your pasta in salted water and drain.
Add your cooked pasta to the sauce.
You can add good Parmigiano Reggiano cheese to the top if you like, but I don't bother.
Big Ass Bowls from Crate & Barrel (the green herbs are printed on the bowl!).