This creamy, one-pot pasta dish is full of flavor from butternut squash, sage, and of course our savory Italian sausage.
Sausage and Butternut Squash One-Pot Pasta
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 1 Tb olive oil
- 1 large shallot, minced
- 2 cloves garlic, finely minced
- 1 lb. Isernio's Italian Sausage, Mild or Hot, Chicken or Pork (we recommend our 16 oz. Sausage Rolls, or you can use links, with meat removed from casings)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 5 1/2 cups low-sodium chicken broth
- 12 ounces penne pasta
- 3 cups peeled and diced (1/2") butternut squash
- 3 cups fresh baby spinach leaves
- 2 large sage leaves, torn into small pieces (or 1/4 tsp dried)
- 1 cup shredded Mozzarella or Fontina cheese
- Salt and pepper to taste
- Fresh grated Parmesan or Romano cheese for serving
Instructions
- In a large 12-inch nonstick skillet over medium heat, add the olive oil and cook the shallot, garlic, sausage, salt and pepper. Break up the sausage into pieces with a wooden spoon as it cooks. Continue cooking until the sausage is no longer pink in the middle, about 7 minutes. Transfer the mixture to a plate and set aside. Return the skillet to the heat.
- Add the chicken broth, butternut squash and pasta to the skillet and bring to a boil. Lower the heat to a simmer and cook, stirring, for about 12-15 minutes until the squash and pasta are tender and most of the liquid has been absorbed. (add a bit more chicken broth while cooking, if necessary, if the mixture seems dry and the pasta is not all the way cooked through yet)
- Remove from heat and stir in the spinach, sage and shredded Mozzarella or Fontina cheese. Add the sausage/shallot mixture back to the skillet and stir to combine everything. Add salt and pepper to taste, if necessary.
- Serve garnished with freshly grated Parmesan or Romano cheese.
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