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This yummy recipe is adapted from the High Flavor, Low Labor cookbook I’ve been so excited about lately. This cookbook is a must buy! The combination of the spicy Italian sausage and the sweet butternut squash is just perfect.

10-12 ounces small pasta (like penne or rotelle)

olive oil

1 onion, diced

2 cloves garlic, minced

2 spicy Italian sausages, casings removed

1 medium butternut squash, peeled and diced

2 Tablespoons fresh rosemary, chopped

1/2  cup chicken broth

Bring a large pot of water to a boil, and add the pasta, cook until tender. Drain.

While the pasta is cooking heat some olive oil in a large skillet and add the onion, garlic, and sausage. Saute about 4-5 minutes breaking up the sausage into small chunks. Add the squash and rosemary and saute 5 more minutes.

Add the chicken broth and scrape up any browned bits from the bottom of the pan, cover and simmer until squash is tender. Remove the cover and cook until the broth is almost all gone.

Add the pasta, season with sea salt and freshly ground pepper. MMM Good!

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