Butternut Squash and Italian Sausage and Sage Pasta
- Number of Servings: 10
Ingredients
Ingredients:1 tablespoon oil1 onion (chopped)2 cloves garlic chopped)red chili pepper flakes to taste2 tablespoons sage (chopped)2 links Italian sausage (casings removed and crumbled)1 splash white wine (optional)1 cup chicken stock1 butternut squash (peeled, seeded and cut into 1 inch cubes)1 bunch Swiss chard (optional, rinsed and cut into bit sized pieces) (can also use spinach)1 pound pasta1 splash heavy cream (optional)parmigiano reggiano to taste (grated)
Instructions:
1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5 minutes.
3. Add the garlic, red pepper flakes and sage and saute until fragrant, about a minute.
4. Add the sausage and saute until cooked, about 5 minutes.
5. Add the wine and deglaze the pan.
6. Add the chicken stock, squash and and chard simmer until the squash is tender, about 10 minutes.
7. Cook your pasta.
8. Add the cooked pasta to the sauce along with a splash of heavy cream and remove from heat.
9. Plate and garnish with parmigiano reggiano.
Number of Servings: 10
Recipe submitted by SparkPeople user COLONY89.
1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5 minutes.
3. Add the garlic, red pepper flakes and sage and saute until fragrant, about a minute.
4. Add the sausage and saute until cooked, about 5 minutes.
5. Add the wine and deglaze the pan.
6. Add the chicken stock, squash and and chard simmer until the squash is tender, about 10 minutes.
7. Cook your pasta.
8. Add the cooked pasta to the sauce along with a splash of heavy cream and remove from heat.
9. Plate and garnish with parmigiano reggiano.
Number of Servings: 10
Recipe submitted by SparkPeople user COLONY89.
Nutritional Info Amount Per Serving
- Calories: 392.8
- Total Fat: 17.2 g
- Cholesterol: 72.9 mg
- Sodium: 435.2 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 4.9 g
- Protein: 13.9 g
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