Cheesy Butternut Squash Penne With Italian Sausage Ragu Recipes
PENNE WITH BUTTERNUT SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.
- Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
- Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan.
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PENNE WITH BUTTERNUT SQUASH AND SAUSAGE - TASTE AND …
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- Preheat the oven to 400ºF. In a large bowl, combine half of the squash with a drizzle of olive oil. Season the the fresh nutmeg, salt and pepper. Spread on a baking sheet and roast until the squash is tender, about 20 minutes.
- Meanwhile, combine the remaining squash, the chicken stock, onion, bay leaf, garlic and salt to taste in a medium saucepan. Bring the mixture to a simmer and cook until the squash is tender, about 15-20 minutes. Remove the onion and bay leaf and puree the mixture with an immersion blender or transfer to a blender and process until smooth. The mixture will be loose, and should coat the back of a spoon.
- Bring a large pot of salted water to a boil, then add the pasta and cook according to the package directions.
- Place a small skillet over medium heat and add the butter. Once the butter melts and the foam subsides, add half of the sage leaves and fry until crisp. Remove to a paper towel, and fry the remaining leaves. After removing the leaves from the butter, pour the butter into the squash puree and stir to combine.
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- In a large 12-inch nonstick skillet, combine the shallot, garlic, sausage, salt and pepper. Cook over medium heat, breaking up the meat into small pieces, and cooking until the sausage is cooked through, 5-7 minutes. Scrape the mixture to a plate and return the skillet back to the heat.
- Add the chicken broth and pasta and bring to a boil. Lower the heat to a simmer, and cook for about 8 minutes, stirring often to prevent sticking and the pasta clumping together. Stir in the squash and simmer 5-7 minutes longer until the squash and pasta are both tender. As the squash breaks down, it will help bring a creaminess to the sauce and pasta so add more liquid, if necessary, while cooking if the mixture seems dry.
- Stir in the spinach and sage and cook for 1-2 minutes until the spinach is wilted. Add the sausage/shallot mixture back to the skillet and stir in the fontina or mozzarella cheese and add salt and pepper to taste.
- Off the heat, cover the skillet with a lid or foil and let the pasta sit for 5-10 minutes. Give it a good stir and serve with freshly grated Parmesan cheese, if desired.
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- Heat a large pan over high heat and add the olive oil. Swirl the pan to coat the bottom before adding cubed squash.
- Lower heat to medium-high and add sausage. Cook 7-8 minutes until well cooked, breaking up until crumbled.
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