Butternut Squash & Sweet Italian Sausage Orecchiette

Difficulty Level: Easy

Total Time: 45 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. orecchiette

• 4 tbsp. extra virgin olive oil

• 2 cup butter squash, cubed

• 1/2 lb. sweet Italian sausage

• 4 garlic cloves, minced

• 1/4 tsp. crushed red chili

• 1/2 bunch broccoli rabe, cleaned and roughly chopped

• 1/3 cup chicken broth

• 1 cup Parmigiano Reggiano, finely grated

• Salt to taste

• Pasta water as needed

  
  

Directions:

1. Bring two pots of water to a boil - one for the pasta, one for blanching the broccoli rabe.

2. Once the pasta water is boiling, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

3. In a large skillet, heat 2 tbsp. olive oil over medium heat. Add the butternut squash and sauté until tender. Set aside.

4. Heat the remaining 2 tbsp. olive oil in a separate pan and cook the sausage over medium-high heat, crumbling the meat with a wooden spoon.

5. Add the minced garlic, red chili flakes and salt to taste. Sauté for a further 1-2 minutes.

6. Blanch the broccoli rabe in the second pot of boiling water. Remove using a spider strainer and add directly to the pan with the sausage.

7. Add the cooked butternut squash and pour in the chicken broth. Let simmer until the broth is mostly absorbed and the flavors meld.

8. Strain the pasta and add it to the pan. Toss on medium-high heat.

9. Add the Parmigiano and toss again. Add pasta water or more chicken broth as needed, 1/4 cup at a time.

10. Plate and top with more Parmigiano.