Penne with Butternut Squash and Sweet Italian Sausage

By Lucy Vaserfirer

Serves 8-10

3 tablespoons olive oil

1 medium butternut squash, peeled, seeded & cut into 1-inch cubes

1 1/3 pounds sweet Italian sausage, crumbled

2 tablespoons minced garlic

Pinch crushed red pepper, optional

¼ cup dry white wine

1 cup chicken broth

3 tablespoons minced sage

Salt, to taste

Freshly ground black pepper, to taste

1 pound penne pasta

Shredded parmesan cheese, for garnish

For the sauce,heat a large sauté pan over high heat. Add the olive oil and swirl to coat the bottom of the pan. Add the butternut squash and cook 3-4 minutes, stirring 2 or 3 times, or until browned. Transfer to a small bowl. Return the pan to medium-high heat and add the sausage. Cook 6-8 minutes, stirring occasionally, until well browned. Stir in the garlic and chile, if desired, and cook another minute until aromatic. Add the white wine and let simmer 1-2 minutes, stirring all the while and scraping the bottom of the pan to loosen any browned bits. Return the squash to the pan and add the chicken broth and sage. Bring to a boil and reduce to a simmer. Cover and let simmer, stirring occasionally, until the squash is very tender and the sauce thickens.

Meanwhile, cook the penne according to the package directions. Season the sauce with salt and pepper. When the penne is al dente, drain well and toss with the sauce. Serve topped with shredded parmesan.

Wine suggestion

© Lucy Vaserfirer

www.ingoodtastestore.com

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