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.
PASTA WITH SAUSAGE, SQUASH AND SAGE BROWN BUTTER
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
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
PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE
Excellent pasta dish. Different from the norm with turkey sausage, roasted butternut squash, balsamic vinegar, and sage.
Provided by Anna
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 57.2 g, Cholesterol 63.2 mg, Fat 19.4 g, Fiber 4.4 g, Protein 20.3 g, SaturatedFat 6.3 g, Sodium 484.4 mg, Sugar 5.8 g
PENNE AI QUATTRO FORMAGGI (MAC 'N' CHEESE)
Provided by Food Network
Categories main-dish
Time 30m
Yield 10 kid-size servings or 4 to 6 main servings
Number Of Ingredients 9
Steps:
- Adjust the oven rack to the top shelf. Bring a pot of salted water to a boil.
- Heat the milk in a large skillet over medium heat. Add the cheeses to the hot milk and start melting. With a wooden spoon, stir gently but continuously, until all the cheeses are melted together.
- Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.
- Toss the penne and the cheese sauce together, season with salt and a generous amount of ground black pepper. Divide the penne between ten 6-ounce ramekins. Top with a light sprinkling of breadcrumbs and a grating of Parmesan.
- Turn the broiler on high and broil until golden and crisp on top, 3 to 5 minutes.
PENNE PASTA QUATTRO FORMAGGI WITH BUTTERNUT SQUASH AND SAGE
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F. Place the squash in a bowl, drizzle with the 2 tablespoons of oil, sprinkle with the sage, and toss to coat evenly. Season with salt and pepper and toss again. Spread in a single layer on a sheet pan, place in the oven, and roast for 15 to 20 minutes, or until tender. Remove from the oven and set aside.
- Bring a large pot filled with salted water to a boil. Add the penne, stir, and cook until al dente, according to package directions. Drain into a colander and hold under cold running water to stop the cooking. Transfer to a large bowl, drizzle with the remaining tablespoon of oil, and toss to coat.
- To make the cheese sauce, in a saucepan, melt the butter over low heat. Whisk in the flour, then whisk constantly for 3 to 4 minutes to cook away the raw flour taste. Slowly add the milk and cream, whisking constantly to prevent lumps from forming. Raise the heat to medium and simmer, stirring occasionally, for about 15 minutes, or until reduced by a third. Remove from the heat, add all of the cheeses, and stir until melted. Season with salt and pepper and set aside.
- To make the topping, cut off and discard the crusts from the bread slices, then cut the slices into cubes. Place the cubes in a food processor and pulse until fine crumbs form. Transfer to a bowl, add the oil, and season with salt and pepper, then toss to mix. Add the Parmesan and the sage, and stir to mix.
- Preheat the oven to 400°F. Add the cheese sauce and squash to the pasta and stir to mix well. Transfer the mixture to a 9x13-inch baking dish and scatter the topping evenly over the surface. Bake for 10 to 12 minutes, or until heated through, the topping is lightly browned, and the cheese sauce is bubbly. Serve immediately.
SKILLET PASTA QUATTRO FORMAGGI
Make and share this Skillet Pasta Quattro Formaggi recipe from Food.com.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- SAUTE AROMATICS: Melt butter in 12-in nonstick skillet over medium heat. Add shallots and 1/2 teaspoons salt, and cook until softened, about 1 minute. Stir in wine and simmer until almost dry, about 1 minute.
- SIMMER PENNE: Sti in water, cream, and penne. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15-18 minutes.
- ADD CHEESE: Off heat, stir in cheeses, one after the other. Season with salt and pepper to taste and taste.
Nutrition Facts : Calories 838.4, Fat 44.4, SaturatedFat 26.9, Cholesterol 141.6, Sodium 562.9, Carbohydrate 84.1, Fiber 10.8, Sugar 1, Protein 21.3
PENNE PASTA QUATTRO FORMAGGI & BUTTERNUT SQUASH
Steps:
- Toss squash with olive oil, sage and S&P and spread in a single layer on a baking sheet to roast for 15-20 min till tender. Remove and set aside. Cook penne in salted water till al dente. Drain in colander under cold water. Drizzle with a little olive oil. Make the cheese sauce: Bechemel and cook for 15 min until reduced by 1/3. Remove from heat and add cheeses. Cut crusts from bread and cube slices. Make soft crumbs in food processor. Transfer to a bowl and added oil, melted butter and S&P, parmigiano and sage. Preheat to 400. Mix cheese sauce and squash to pasta and stir to mix well. Transfer to 9x13 baking dish and scatter crumbs over top. bake 10-12 min until heated through - cheese bubbly, top brown.
PASTA WITH BUTTERNUT SQUASH AND SAGE
Provided by Molly O'Neill
Categories dinner, weekday, pastas, main course
Time 45m
Yield Four servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes. Meanwhile, bring a large ovenproof pot of lightly salted water to the boil. Add the pasta and cook until al dente, about 11 minutes. Drain, rinse and drain again.
- Lower the oven to 350 degrees. Place the pasta back in the pot and add the squash, butter, chicken broth, 2 tablespoons of the sage, 2 teaspoons of the salt, 1/2 teaspoon pepper and 2 tablespoons Parmesan. Toss to mix well. In a small bowl, combine the bread crumbs, remaining 2 teaspoons sage, 1/2 teaspoon salt, 1 tablespoon Parmesan and pepper to taste. Sprinkle the mixture over the top of the pasta. Bake for 15 minutes. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 687, UnsaturatedFat 4 grams, Carbohydrate 128 grams, Fat 10 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 993 milligrams, Sugar 10 grams, TransFat 0 grams
BUTTERNUT SQUASH ALFREDO WITH CRISPY PANCETTA AND SAGE RECIPE BY TASTY
This quick and easy creamy butternut squash Alfredo will become your new favorite pasta.
Provided by Nichi Hoskins
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil.
- Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook for 3-4 minutes, until starting to crisp. Add the sage leaves and continue cooking until the pancetta and sage are crispy. Transfer to a paper towel-lined plate to drain.
- Reduce the heat to medium low, then add the shallot and garlic to the skillet, along with more oil if needed and a pinch of salt. Cook until softened, about 5 minutes.
- Deglaze the pan with the white wine, scraping up any browned bits from the pan. Add the butternut squash and chicken stock. Cover and bring to boil, then reduce the heat to medium low and simmer until the squash is tender, about 5 minutes.
- Transfer the squash mixture to a blender and blend until smooth. Add the cream and blend to incorporate.
- Cook the pasta according to the package instructions until al dente.
- Pour the sauce back into the pan and return to medium heat. Season with salt, then gradually add the Parmesan, stirring between each addition to prevent clumping.
- Reserve some of the pasta cooking water, then transfer the pasta directly from the boiling water into the sauce. Toss until well coated, adding some of the reserved pasta water as needed to loosen the sauce. Add about half of the crisped pancetta and sage and stir to incorporate.
- Transfer the pasta to serving bowls and garnish with the remaining sage and pancetta.
- Enjoy!
Nutrition Facts : Calories 1441 calories, Carbohydrate 137 grams, Fat 85 grams, Fiber 6 grams, Protein 31 grams, Sugar 13 grams
PENNE WITH ROASTED BUTTERNUT SQUASH, PANCETTA, AND SAGE
This simple, hearty pasta recipe is courtesy of Scott Conant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes.
- Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta and reserved cooking liquid aside.
- Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, 4 to 5 minutes. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten.
- Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired.
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