kosher salt and freshly ground black pepper, to taste
Instructions
Bring a large pot of salted water to a boil.
Add butternut squash and cook until soft.
Remove squash with a slotted spoon and place in
a blender, blend until smooth.
Add pasta to the boiling water and cook
according to package directions for al dente,
reserving at least 1 cup of the pasta water
before draining.
Meanwhile, in a large deep non-stick skillet,
sauté sausage over medium heat until browned,
breaking up with a spoon as it cooks. When cooked
through, set aside on a plate.
Reduce heat to medium-low and melt the butter,
sauté the shallots and garlic until soft and
golden, about 5 - 6 minutes. Add pureed
butternut squash, season with with salt and
fresh cracked pepper and add a little of the
reserved pasta water (I used about 1 cup) to
thin out the sauce to your liking. Add baby
spinach and stir in Parmesan cheese and sage.
Toss in cooked pasta and sausage and mix until
well coated. Serve with additional Parmesan cheese
on the side if desired.
Originally Submitted
10/14/2014
0 Out of 5 from
0 reviews
You can add this Pasta with Spicy Sausage, Baby Spinach and Creamy recipe to your own private DesktopCookbook.
