Autumn in Italy means pumpkin on the table and pasta in the pot. When butternut squash appears at the market, it often becomes the star of simple, homey pasta dishes. This tasteful pairing of sweet squash and savory sausage turns an ordinary weeknight into something memorable.
Butternut and Sausage Pasta — a cozy fall pasta recipe
This recipe blends the nutty sweetness of butternut squash with browned sausages and freshly grated parmesan. It’s rustic, fast, and perfect for family dinners or casual meals with friends.
Ingredients for 4 servings (short ridged pasta recommended)
- 400 g short, ridged pasta (rigatoni, penne rigate, or fusilli) — about 14 oz
- 1 butternut squash, ~1 kg (about 2.2 lb)
- 4 Toulouse sausages (or Italian fennel sausages)
- 2 shallots, finely chopped
- 1 garlic clove, minced
- 6 tbsp olive oil
- 1 sprig fresh rosemary
- 2 sage leaves
- Salt and freshly ground black pepper, to taste
- 70 g grated Parmesan (about 2.5 oz)
Step-by-step cooking directions
- Peel the butternut, scoop out seeds, and cut the flesh into small cubes.
- Warm 4 tablespoons olive oil in a large skillet. Add garlic, shallots, rosemary, and sage.
- Toss in the squash cubes and sauté for a few minutes. Pour in a small glass of water and simmer about 15 minutes, until tender. Season lightly, then remove from heat.
- Remove sausage casings and brown the meat in a separate pan with remaining oil. Cook until nicely caramelized.
- Slice the browned sausage and fold it into the cooked squash. Keep off the heat.
- Bring a large pot of salted water to a boil. Cook pasta al dente as directed on the package.
- Drain pasta and transfer it straight into the skillet with the squash and sausage.
- Toss well to coat the pasta. Grind fresh pepper and finish with grated Parmesan. Serve hot.
Practical tips, flavor swaps, and shortcuts
- Use ridged, short pasta. The grooves trap bits of sausage and squash for each bite.
- Swap Toulouse for Italian fennel sausage for a more aromatic profile.
- If you have roasted squash leftovers, use them to save time and intensify flavor.
- Adjust olive oil and Parmesan to taste for a looser or creamier finish.
- For a lighter version, remove some sausage fat after browning and add a splash of lemon juice.
Serving suggestions and make-ahead notes
Serve the pasta immediately while still warm and creamy. A simple green salad or sautéed greens pairs well.
- To reheat, add a splash of water or stock and warm gently on the stove.
- Leftovers keep 1–2 days refrigerated in a sealed container.
- For extra depth, finish with a drizzle of good olive oil and more grated Parmesan.
Similar Posts:
- Zucchini spaghetti alla Nerano: Italian summer pasta that’s not bolognese or carbonara
- Foolproof Butternut Squash Velouté: Master This Cozy Soup Recipe!
- Butternut squash salad with chickpeas and pomegranate: warm, zesty orange vinaigrette
- Pumpkin and goat cheese puff pastry stars: perfect autumn recipe
- Bolognese Lasagne Controversy: The French Habit That Irks Italians!