Pasta With Sausage & Butternut Squash

• 3 tablespoons DaVinci(R) 100% Pure Olive Oil, divided
• 1 pound Italian hot sausage
• 1 cup chopped onion
• 5 garlic cloves, thickly sliced
• 1 tablespoon chopped basil
• 1 tablespoon chopped fresh sage
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup white wine
• 11/2 cups butternut squash, peeled, seeded and cut into 1/2-inch dice
• 21/2 cups chicken stock
• 2 tablespoons salt (optional)
• 1 pound DaVinci(R) pasta: sea shells, penne rigate or rigatoni
• 6 tablespoons Parmesan cheese (optional)
• 2 tablespoons softened butter

1. Pour 1 tablespoon of olive oil into a large skillet (12 inches), and cook over high heat for 2 minutes. Take the sausage out of the casing and add it to the hot oil. Cook for about 3 minutes until it browns. Using the back of a wooden spoon, break the sausage up into small, bite-size pieces while it is browning.
2. Turn off the heat. Using a slotted spoon, place the sausage in a bowl; cover and set aside. Keep about 1 tablespoon of the oil and fat left in the pan, and discard the rest.
3. Add the remaining 2 tablespoons of olive oil to the pan, and cook over medium heat for 3 minutes. Add the onion, garlic, basil and sage, and cook for 4 minutes, stirring well, until the onion and garlic start to brown. (If you like it really spicy, add the optional 1/4 teaspoon of red pepper flakes.)
4. Add the reserved sausage and cook for 2 more minutes, stirring well. Add the wine and deglaze the pan. Cook for 5 more minutes, stirring well to dislodge the brown bits at the bottom of the pan.
5. Add the diced butternut squash and cook for 2 minutes, stirring well.
6. Add the chicken stock, bring to a boil over high heat, and then reduce the heat and allow to simmer for 30 minutes.
7. While the sauce is cooking, bring a large pot of water to a boil. (If you wish, add the optional 2 tablespoons of salt.) When the water reaches a rolling boil, add the pasta and cook according to the instructions on the package. When the pasta is cooked, drain it well in a colander over the sink. Pour the pasta back into the pot, add the sauce, and cook over medium heat for 3 to 5 minutes, stirring constantly. Remove the pan from the heat, add the optional Parmesan cheese and softened butter, and serve.

olive oil, sausage, onion, garlic, basil, fresh sage, ubc, white wine, butternut squash, chicken stock, salt, pasta, parmesan cheese, butter

Taken from www.epicurious.com/recipes/member/views/pasta-with-sausage-butternut-squash-52926351 (may not work)