Sausage And Squash Penne Recipes

SAUSAGE AND SQUASH PENNE

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.

SPICY SHEET-PAN SAUSAGE AND SQUASH

Steps:

• Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into 1/2-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.
• When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.
• In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.

PASTA WITH SAUSAGE, SQUASH AND SAGE BROWN BUTTER

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.

SAUSAGE AND PEPPER PENNE

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
• Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
• Drain pasta and spoon onto plates and top with sauce mixture.

WINTER SQUASH AND SAUSAGE PENNE

Steps:

• Cook pasta according to the package directions.
• In a large skillet, brown the sausage over medium-high heat. Drain, reserving 2 teaspoons of the drippings, and set aside.
• Reduce heat to medium. In the same skillet, saute the onion and garlic in olive oil and the reserved drippings until the onions just begin to brown.
• Add the wine and bay leaves, bringing the mixture to a boil over medium heat, then turning the heat to medium-low and simmering until reduced by half.
• Stir in the chicken broth, the winter squash, half of the sage, and the cinnamon and nutmeg. Continue to simmer over low heat for 2 or 3 minutes.
• Add the half and half, salt and pepper, and transfer the sauce to a food processor or blender and process until smooth.
• Return sauce to the skillet and stir in the sausage and pasta. Cook and stir over low heat until heated through.
• Before serving, sprinkle with Romano cheese and the remaining sage.

CHEESY BUTTERNUT SQUASH PENNE WITH ITALIAN SAUSAGE #RAGU

Steps:

• Preheat oven to 350°.
• In large skillet over medium heat, sauté the onion in the olive oil until transparent (7-10 minutes).
• Add mashed roasted garlic and mix until garlic is incorporated throughout the onions. Turn off heat.
• Add butternut squash, Ragu Roasted Garlic Parmesan Sauce, basil, white pepper, goat cheese, pasta and 1 cup Italian cheeses. Mix well and transfer to 13 x 9" baking dish.
• Wipe out skillet.
• Remove sausage from its casings and cook in skillet over medium - medium high heat until cooked through and crumbly (break up sausage into small pieces as you are cooking). Drain and add to butternut/alfredo mixture.
• Stir the entire mixture well.
• Combine Parmesan Cheese, bread crumbs and butter.
• Sprinkle top of casserole with 1 cup Italian Cheese followed by the cheese/bread crumb mixture.
• Bake until light brown on top and bubbly (30-45 minutes).
• Freezes well before or after cooking.