Margherita’s Fettuccine with Butternut Squash & Sausage
Margherita’s Fettuccine alla Crema di Zucca e Salsiccia
Ingredients
- 2 Tbsp. Unsalted butter
- 2 Tbsp. Extra virgin olive oil
- 1 Medium onion chopped
- 1 Medium size butternut squash (about 20 oz of squash) peeled, seeded and diced into 1" pieces
- 1 Package Isernio's Mild Italian Sausage, casings removed or 1lb roll
- 1 lb. Fettuccine pasta (you can substitute linguine)
- 2 Tbsp. fresh sage, finely chopped
- 2 Tbsp. fresh rosemary, finely chopped
- 1 Cup chicken broth
- 2 Tbsp. Heavy cream
- 1/8 Tsp. Cayenne pepper
- 1 Tsp. Salt
- 1/4 Cup freshly grated parmigiano-reggiano cheese
- 1 Tbsp. rosemary oil (optional)
Instructions
- In a large skillet over medium heat, melt butter and add the olive oil. Add the onion, salt and saute until soft, about 15 minutes. Add the butternut squash, sage, rosemary, chicken broth and cook until squash is tender, about 30 minutes. With a slotted spoon, transfer solids to a food precessor, add the cream while blending. Puree until smooth and creamy. Transfer mixture back into the skillet and keep warm.
- In a non-stick large skillet over medium heat, add the sausage and break up in the skllet with a flat end wooden spoon, until all pinkness is gone, do not brown. Add to the butternut squash mixture and keep warm.
- Bring a large pot of water to a boil. Add 3 Tsp of salt. Add pasta and cook until the pasta is al dente, about 10 minutes. Drain, and add to the skillet with the squash and sausage. Add parmingiano, toss and serve. Serves 2 as main course, 4 for primi piati.
- Option: Garnish with rosemary oil.
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