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| Ingredients |
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2 |
tbsp. unsalted butter |
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2 |
tbsp. extra virgin olive oil |
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1 |
medium onion chopped |
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1 |
medium size butternut squash (about 20 oz of squash) peeled, seeded and diced into 1" pieces |
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1 |
package Isernio's Mild
Italian Sausage, casings removed, crumbled into large pieces |
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1 |
lb. fettuccine pasta (you can substitute linguine) |
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2 |
tbsp. fresh sage, finely chopped |
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2 |
tbsp. fresh rosemary, finely chopped |
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1 |
cup chicken broth |
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2 |
tbsp. heavy cream |
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1/8 |
tsp. cayenne pepper |
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1 |
tsp. salt |
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1/4 |
cup freshly grated parmigiano-reggiano cheese |
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1 |
tbsp. rosemary oil (optional)
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| Method |
 In a large skillet over medium heat, melt butter and add the olive oil. Add the onion, salt and saute until soft, about 15 minutes. Add the butternut squash, sage, rosemary, chicken broth and cook until squash is tender, about 30 minutes. With a slotted spoon, transfer solids to a food processor, add the cream while blending. Puree until smooth and
creamy. Transfer mixture back into the skillet and keep warm. |
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In a non-stick large skillet over medium heat, add the sausage (casings removed, can break up in the skillet with a flat end wooden spoon). Saute sausage until cooked, about 15 minutes. Add to the butternut squash mixture. |
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Bring a large pot of water to a boil. Add salt and pasta to the boiling water, and cook until the pasta is al dente. Drain, and add to the skillet with the squash and sausage. Add parmigiano, toss and serve.
Serves 2 as Main Course, 4 for Primi Piati |
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Option: Garnish with rosemary oil. |
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