Ingredients
Scale
- 1 pound short-cut pasta (e.g., rigatoni or penne)
- 1 medium butternut squash, peeled and diced into 1/2 inch cubes
- 1 pound uncooked Italian chicken sausage, casings removed
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon fresh sage, chopped
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water, then set the drained pasta aside.
- Step 2: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken sausage and cook, breaking it up with a spoon, until fully browned. Remove the cooked sausage with a slotted spoon and set aside, leaving 1 tablespoon of fat in the pan (drain any excess).
- Step 3: Add the diced butternut squash and onion to the skillet. Cook for 8-10 minutes, stirring occasionally, until the squash begins to soften and the onion is translucent.
- Step 4: Return the sausage to the pan. Stir in the chopped fresh sage, chicken broth, and heavy cream. Bring the mixture to a low simmer and cook for 5 minutes, allowing the sauce to slightly reduce and thicken.
- Step 5: Add the drained pasta directly into the skillet with the sauce, tossing thoroughly to coat all ingredients. If the sauce seems too thick, add reserved pasta water 1/4 cup at a time until the desired creamy consistency is achieved. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, remembering that the cream sauce will thicken significantly upon cooling.
- To restore the sauce's texture when reheating, gently warm the pasta in a saucepan and stir in a splash of chicken broth or milk until the desired creaminess returns.
- For an enhanced flavor and presentation, finish each serving with a dusting of freshly grated Parmesan cheese and a few toasted pine nuts for a welcome crunch.
- Chef's Tip: To ensure the squash softens uniformly without turning mushy, cut the butternut into consistently sized 1/2 inch cubes before adding them to the skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American