Ingredients
Scale
- Chicken SausageUse a fully cooked, high-quality sweet or mild Italian-style chicken sausage; slice it into half-inch thick rounds.
- Butternut SquashPeel, seed, and cube one medium butternut squash into roughly one-inch pieces for optimal roasting uniformity.
- Brussels SproutsTrim and halve or quarter the larger sprouts to ensure they crisp up evenly during the high-heat roasting process.
- Short PastaChoose 12 ounces of rigatoni, penne, or cavatappi, ensuring a hearty shape that can withstand the chunky sauce elements.
- Unsalted ButterThis is the base of your rich, savory sauce, so use quality butter for the best flavor payoff.
- GarlicYou need plenty of fresh cloves, finely minced, because this is the star component of the signature garlic butter sauce.
- Vegetable BrothUse low-sodium vegetable broth to help thin the sauce without diluting the overall robust flavor profile.
- Fresh Sage and ThymeA mix of these autumnal herbs provides essential warmth and fragrance that complements the squash and sausage perfectly.
- Red Wine VinegarA small splash adds a necessary acidic brightness at the end, cutting through the richness of the butter and roasted ingredients.
- Pecorino Romano CheeseThis salty, hard cheese provides a sharp, savory finish and helps thicken the final pasta dish.
- Olive Oil, Salt, and PepperEssential pantry staples for roasting the vegetables and seasoning every layer of the meal effectively.
Instructions
- Step 1: Prep and Roast the Autumn Vegetables
- Step 2: Cook the Pasta
- Step 3: Build the Garlic Butter Sauce
- Step 4: Combine the Ingredients
- Step 5: Toss and Finish
- Step 6: Serve Immediately
Notes
- Keep leftovers fresh in an airtight container for up to 3 days, but note that the pasta will absorb the rich garlic butter sauce as it sits.
- To properly reheat, use a skillet over medium heat, adding 1 to 2 tablespoons of vegetable broth to loosen the absorbed sauce and restore creaminess.
- Enhance the meal by serving alongside a crisp arugula salad tossed simply with lemon juice and olive oil to provide a necessary acidic counterpoint to the savory garlic butter.
- Maximize the depth of flavor by adding the recommended splash of red wine vinegar right at the end; this acidic finish is key to balancing the richness of the garlic butter and Pecorino Romano.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American