Chef Bill Marinelli makes a spicy pasta dish with a fall feel.
Pasta with Spicy Italian Sausage, Butternut Squash and Fried Sage
1 lb. of pasta
1 lb. of spicy italian sausage meat
2 TBSP extra virgin olive oil
2 cups of small cubes butternut squash
2 cloves of garlic – smashed
4 or 5 fresh sage leaves
3/4 stick of sweet butter
1/4 cup of heavy cream
3/4 cup grated parmesan cheese
table side fresh cracked black pepper
Put a large pot of salted water on to boil for the pasta.
In a large saute pan, saute the sausage meat over medium high heat, crumbling as you go with a wooden spoon for 5 minutes or so until the sausage is cooked.
Remove sausage from pan and set aside.
Add olive oil and squash to pan, cook over medium high heat until nicely browned.
Add butter, garlic, and sage leaves to the pan until butter is melted and begins to brown.
Add pasta to the boiling water and cook until al dente.
While pasta is cooking, add cream and sausage back to the pan and simmer.
When pasta is cooked, add to the sausage/squash mixture along with 1/4 cup of pasta cooking liquid.
Add the parmesan cheese.
Simmer and mix pasta until slightly thickened and all ingredients are well incorporated.
Serve with table side black pepper.