Decadent Winter Squash Pasta


Decadent Winter Squash Pasta

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March 29, 2017

Decadent Winter Squash Pasta


1/2 pound Italian sausage, chopped or crumbled

1 tablespoon olive oil

1/2 large butternut squash, peeled and diced

4 medium carrots, diced

1 teaspoon dried herbs of choice

Salt and ground pepper to taste

1 medium onion, diced

3 cloves garlic, minced

1/2-1 cup white wine

6-8 cups peeled and quartered frozen tomatoes, thawed (canned are OK, but use less)

Smoked paprika to taste

1 pound penne or other tube shaped pasta

3 tablespoons basil pesto

Fontina or goat cheese


1In a large skillet with a a fitted lid, cook the sausage over medium heat until browned, 5-8 minutes. Remove the sausage from the skillet and set aside on paper towels to drain. Add the olive oil to the skillet; add the squash and carrots with the herbs, salt, and pepper. Cover and cook until the vegetables begin to soften, about 5 minutes. Add the onion, and when it's translucent (about 5 minutes), add the garlic and cook for 1 minute, until fragrant. Add the wine, reserved sausage, tomatoes, and smoked paprika. Simmer, covered, for 10-15 minutes. The squash and carrots should still be somewhat firm at the end of the cooking process.

2 Meanwhile, cook the pasta according to the package directions. Drain the pasta and stir in the pesto. Serve topped with the vegetable sauce and a sprinkling of shaved fontina or a dallop of goat cheese.