Italian Sausage And Winter Squash Pasta Food

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.

CREAMY ONE-POT PASTA WITH SAUSAGE AND SQUASH

Steps:

• Heat oil in a medium heavy pot over medium-high. Cook sausage, breaking up into about 1" pieces with a wooden spoon, until well browned, 5-7 minutes. Add flour and cook, stirring constantly, until evenly distributed, about 1 minute.
• Combine milk, cream, and 2 cups water in a large bowl or glass measuring cup. Stirring sausage mixture constantly, slowly stream in milk mixture; bring to a simmer. Add 1 1/4 cups Parmesan and cook, stirring constantly, until cheese is melted. Add squash, pasta, garlic, sage, salt, and nutmeg and toss to combine, making sure pasta is covered with liquid. Bring to a boil, then reduce heat to low and bring to a bare simmer. Cook, stirring occasionally, until pasta is cooked through, squash is beginning to break down, and sauce is reduced and glossy, about 20 minutes.
• Pluck out and discard sage. Transfer pasta to a platter. Top with remaining 1/4 cup Parmesan and a few cranks of pepper.

SPICY ITALIAN STUFFED SPAGHETTI SQUASH #RAGU

Steps:

• Preheat Oven to 400.
• Split clean, dry Spaghetti squash long ways and clean, removing all seeds. I like to use a large spoon for this.
• Oil liberally with olive oil and salt and pepper to taste.
• Place cut side down and roast 45-60 minutes until just tender enough to fluff with a fork. Time will vary depending on size of squash.
• While squash is roasting, work on dicing vegetables and brown Italian sausage.
• Once sausage is browned add in half of the butter and the entire onion. Cook until tender.
• Add in garlic, zucchini, and Ragu Spicy Italian Sauce and simmer until all veggies are tender.
• Season with chopped oregano, salt and pepper to taste.
• Once roasted squash is tender, drag a fork from edge to edge just enough to loosen the flesh from the skin. Divide the Ragu ,mixture between the two halves. Sprinkle crumbled goat cheese evenly between the two pieces.
• In a small bowl, melt remaining butter and add in bread crumbs. Sprinkle evenly on top of the two pieces or squash, careful to cover Ragu mixture.
• Place back into oven and bake for 15 minutes or until the breadcrumbs are nicely golden brown.
• Allow to cool 5 minutes. Serve and enjoy!

SUMMER SQUASH AND SAUSAGE PASTA DISH

Steps:

• Cook pasta 'al dente' according to package directions.
• Meanwhile, heat a large skillet over medium heat. Add sausage and cook, stirring frequently, until browned and cooked through, 5 to 10 minutes. remove sausage from pan. Leave a little fat in pan (for taste).
• Add 1/4 cup olive oil and bring heat down to medium-low. Add squash and onion and cook, stirring frequently until soft, about 5 minutes.
• Add olives, garlic powder, Italian seasoning, and red pepper flakes; season with salt to taste.
• Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet and toss to combine. If pasta seems dry, add cooking water 1 tbsp at a time, tossing between each addition. Add cooked sausage and combine.
• Transfer pasta to a large serving platter, drizzle with olive oil, and sprinkle with parmesan cheese or crushed croutons.

ORICHETTE PASTA WITH BUTTERNUT SQUASH, SAGE & ITALIAN SAUSAG

Steps:

• Boil water (salted) for pasta.
• Heat large skillet over med-high heat. Add olive oil; swirl to coat pan.
• Add squash and cook 5-6 minutes until browned and caramelized, tossing until all sides are browned. Transfer to bowl. *This can be done ahead of time.
• Add sausage to pan and cook until well browned. Drain. Return sausage to pan.
• Stir in garlic and crushed red pepper, if using, and cook 1 minute.
• Add white wine and simmer, uncovered, 1-2 minutes stirring constantly and scraping pan to loosen any brown bits. *This can be done ahead of time.
• As a time saver: At this point you can set the squash and sausage aside.
• Return squash to pan; add chicken broth and sage. Bring to boil and reduce heat. Cover and simmer, stirring occasionally, until squash is very tender, about 10-12 minutes.
• Add pasta to the boiling water for pasta. Cook pasta according to package directions. When al dente, drain well.
• Add pasta to squash & sausage mixture, then cook and stir for 2 minutes.
• Add paremesan, pepper , season to taste with salt. Serve.

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.

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.

ITALIAN SAUSAGE AND WINTER SQUASH PASTA

Steps:

• If you have fresh squash, cut it it half and place cut side down in a microwave safe container. Cover with plastic wrap and microwave for 14 minutes or until soft. Remove seeds and stringy part and then separate squash from shell. Puree the squash.
• Meanwhile, boil pasta according to package directions, then strain.
• Brown sausage in skillet with onion, garlic and olive oil. You may leave out olive oil if sausage has it's own juices.
• Add rest of ingredients, stir, and simmer for 5 minutes, then serve over pasta. Add parmesan on top, if you're feeling decadent.