Sausage Squash and Broccoli Pasta
Sausage, broccoli and squash served in a white wine sauce is the perfect autumn weekday pasta dinner. You can make this dish with any type of pumpkin or squash. I often use acorn squash because it is a softer squash and cooks quicker.
Traditionally this dish is served with orecchiette as the little ears hold the sausage and sauce perfectly.
Check out our homemade extruded pumpkin pasta dough here that is the perfect pairing for this recipe!
(adsbygoogle = window.adsbygoogle || []).push({});Italian sausage, broccoli and acorn squash cooked in a wine sauce and served with pumpkin pasta.
- 1 lb Pasta (See description for fresh pasta substitute)
- 1 lb Italian sausage
- 2 cup Squash
- 1/2 cup Chicken stock
- 1/2 cup White wine
- 1 Head of broccoli
- 2 clove Garlic
- 1 Chili pepper (optional)
- Prepare the Squash and broccoli
Carefully cut your squash by rocking the knife back and forth. Remove the seeds and skin. Dice the squash into small cubes.
Cut the broccoli florets and set aside. - Brown the sausage
In a skillet add a teaspoon of oil and brown the sausage with salt and pepper on medium high, around 5 minutes.
- Prepare the sauce
Add the squash, broccoli and chili pepper to the sausage. Season to taste with salt. Cook for a couple minutes then add the garlic, wine and chicken stock. Reduce heat to medium and cover with a tight fitting lid. Simmer for 5 minutes or until the broccoli and squash are cooked through.
- Boil the pasta
Bring a pot of salted water to a boil. For died pasta cook according to the package. For fresh, cook for 3 minutes.
- Toss to combine
Add the pasta directly to the sausage mixture. Toss to combine and cook for a minute.
Serve with a generous portion of parmigiano reggiano.