Description
Experience the flavors of fall with sweet roasted butternut squash, caramelized Brussels sprouts, and savory Italian sausage folded into creamy pasta.
Ingredients
Scale
- 400 g (14 oz) dried rigatoni or penne
- 450 g (1 lb) Italian sausage, casings removed
- 500 g (1 lb) butternut squash, peeled and cut into 1.5 cm (1/2 in) cubes
- 300 g (10–12 oz) Brussels sprouts, trimmed and halved
- 1 medium yellow onion, finely diced (about 150 g / 1 cup)
- 3 garlic cloves, minced
- 30 g (2 tbsp) unsalted butter
- 30 ml (2 tbsp) olive oil
- 120 ml (1/2 cup) dry white wine or chicken stock
- 240 ml (1 cup) heavy cream
- 60 g (1/2 cup) finely grated Parmesan, plus extra for serving
- 1 tsp (1.5 g) kosher salt, plus more to finish
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) red pepper flakes, optional
- 10 g (6–8) fresh sage leaves, thinly sliced
- 480–720 ml (2–3 cups) reserved pasta cooking water
Instructions
- Preheat the oven to 220°C (425°F). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20–25 minutes, tossing once.
- Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente, about 9–11 minutes. Reserve pasta water and drain.
- Heat a large skillet over medium-high and add butter. Crumble sausage into the pan and brown for 6–8 minutes. Transfer to a bowl, leaving fat in the pan.
- Reduce heat to medium. Add diced onion and sauté until soft, about 4–5 minutes. Add minced garlic and sage, cooking until fragrant.
- Pour in white wine or stock and deglaze the pan for 1 minute. Stir in heavy cream and simmer for 3–4 minutes. Return sausage and roasted veg to the pan.
- Add the drained pasta and reserved pasta water, tossing vigorously for 1–2 minutes. Stir in grated Parmesan; adjust salt and pepper to taste. Serve with extra Parmesan and red pepper flakes.
Notes
Consider roasting the veggies up to 24 hours ahead and store in the refrigerator for quick assembly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 8g
- Sodium: 760mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 120mg