Farfalle With Spicy Sausage And Butternut Squash
- 3 Tbls olive oil
- 2 cups peeled buttternut squash, cut into 1/2 inch pieces
- Salt
- 1 onion diced
- 1 lb hot Italian sausage, casings removed
- 12 oz farfalle
- 1/2 cup freshly ground Pecorino Romano
- 1 tbls chopped flat-leafed parsley
- 1. In a large, deep skillet, heat 2 tbls of the olive oil. Add the squash, season lightly with salt and cook over high heat, stirring, until tender and lightly browned, about 8 minutes. Using a slotted spoon, transfer squash to a plate. Add the remaining 1 tbls of olive oil to the skillet. Add the onion and sausage and cook over high heat, breaking up the sausage with a spoon, until lightly browned and cooked through. Return the squash to the skillet.
- 2. Cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta to the skillet along with the reserved cooking water, and the cheese and cook over moderately high heat, stirring, until the sauce is thick and creamy, 1 to 2 minutes. Transfer the pasta to a bowl, sprinkle with parsley and serve right away.
olive oil, buttternut squash, salt, onion, hot italian sausage, farfalle, freshly ground pecorino romano, flatleafed parsley
Taken from www.epicurious.com/recipes/member/views/farfalle-with-spicy-sausage-and-butternut-squash-52382561 (may not work)