Changing the sauce you use on your pasta is a great way to reimagine some easy and classic dishes. Butternut squash adds to the sweetness and the spicy sausage balances the whole dish!
- 1 lb spicy pork sausage, casing removed
- 3 cups butternut squash, peeled and cubed
- 1 box of cavatelli pasta
- 1 tablespoon salted butter
- 1/2 cup shallots, minced
- 6 cloves of garlic, minced
- 2 cups baby spinach
- 2 tablespoons freshly grated parmesan cheese
- 2 teaspoons fresh sage, julienned
- 1 teaspoon red pepper flakes
- salt and pepper to taste
- Bring a large pot of salted water to a boil. Once the water is boiling add in your cubed butternut squash and allow to cook until fork tender, about 15 minutes.
- When the butternut squash is fork tender use a slotted spoon to carefully remove the butternut squash and add it to a blender. Blend the butternut squash until smooth, adding in some cooking water to get a smooth consistency. Be care as the heat does add pressure to the blender.
- Bring your salted water to a boil and add your pasta. Cook your pasta to al dente box instructions.
- 1 minute before the pasta is done cooking add your spinach to the boiling water. Once cooked strain, reserving some of the cooking water and set aside.
- In an extra large nonstick pan over medium heat add your ground-up sausage. Break up larger pieces while constantly stirring. Once the sausage is cooked remove it from the pan, about 7-9 minutes.
- Add the butter into the pan and allow it to melt. Once melted add in your minced shallot and minced garlic. Cook stirring constantly until golden brown.
- Add your blended butternut squash to the pan and stir. If the sauce is a little too thick add some of the cooking water to thin the sauce out. Add in your parmesan cheese, sage, and salt and pepper, stir, and cook for 2 more minutes.
- Add your pasta with spinach and sausage back into the pan and stir to coat the pasta in the sauce. You can also add more reserved cooking water here if the sauce is still too thick.
- Serve, top with red pepper flakes, and enjoy!