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There's a lot to love about a pasta supper that includes tender butternut squash, savory sausage, fresh sage and a touch of heavy cream. If that isn't enough to entice you, though, there's also fresh arugula, which wilts into the hot pasta at the very end of cooking, and a smattering of grated Parmesan, which provides a just-sharp-enough counterpoint to the rich sausage and cream, and the sweet winter squash.
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 10 ounces penne
- 1 Tbsp. olive oil
- 1 pound butternut squash, peeled, seeded, and cut into ¾" cubes
- 4 sweeet Italian sausages (about 1 pound), casings removed
- 1 medium onion, thinly sliced
- ¼ cup fresh sage leaves
- 2 Tbsp. red wine vinegar
- ⅔ cup heavy cream
- 3 Tbsp. unsalted butter
- 4 cups arugula (about 3 ounces)
- ¼ cup grated Parmesan plus more for garnish
- Ground black pepper
- Kosher salt
Ingredients
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Instructions
- In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 10 minutes. Drain, reserving ¼ cup of the pasta water.
- Meanwhile, in a large nonstick frying pan, heat oil over high heat. Add squash and sausages and cook, breaking up sausages into bite-size pieces, until they begin to brown, about 8 minutes. Add onion and sage and cook, stirring often, until onion softens, 3 to 5 minutes. Add vinegar and cook 30 seconds more, or until it evaporates. Stir in cream and butter. Remove pan from heat and season mixture to taste with salt and ground black pepper.
- Add cooked pasta and arugula and toss to coat, adding enough of the reserved pasta water to moisten as needed. Fold in Parmesan. Divide among 4 plates, garnish with more cheese and serve.
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