Every fall, my mom would make a pumpkin and sausage pasta dish. At the time, it was such an unusual pasta recipe: Pumpkin? With pasta?! When we would invite people over, they were always surprised by the end result.
Her recipe used canned pumpkin, heavy cream, and spicy Italian sausage to create a creamy and savory autumnal meal. She always said that whole wheat pasta, with its hearty, nutty flavor, paired splendidly with this sauce. To this day, I don't disagree.
Here I've modernized my mom's recipe, utilizing fresh roasted butternut squash instead of canned pumpkin. If you don't care for spicy food, you can use a mild Italian sausage. However, I quite like the heat the spicy Italian sausage adds, as I find it balances out the sweetness of the butternut squash.
This sauce pairs well with a whole wheat dry pasta, as well as homemade pici, garganelli, and tagliatelle.
Ingredients
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2 lbs butternut squash (about 1 whole)
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12 oz mild or hot bulk Italian sausage (not links)
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1 large shallot
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10-12 fresh sage leaves
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½ cup dry white wine
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½ cup finely grated Pecorino Romano, plus more for serving
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½ cup finely grated Parmigiano Reggiano, plus more for serving
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½ cup heavy cream
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4 tbsp cold, unsalted butter
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EVOO
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Kosher salt, to taste
Method
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Roast the butternut squash: Preheat the oven to 400℉. Line a baking sheet with parchment paper. Cut the butternut squash in half lengthwise, then cut each half in half so that you have four pieces. Scoop out the seeds and stringy bits with a spoon and discard (you can also save the seeds, rinse them, and roast them another time for toasted pumpkin seeds). Drizzle about 1 tablespoon or two of EVOO on the squash. Sprinkle with kosher salt and pepper, then use your hands to evenly distribute the oil, salt, and pepper all over the squash halves. Place cut-side down on your prepared baking sheet and roast for about 50 minutes to 1 hour, or until the skin blisters and the flesh is soft.
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Make the squash puree: Remove squash from oven and let cool for about 15 minutes. Scoop out the soft, fleshy part to separate it from the outer skin and place into a blender or food processor. Discard the skins. Blend the squash until smooth and velvety. Set aside. You should have about 2 cups for every 2 pounds of squash. You can prepare the puree a day or two ahead of time and keep it refrigerated. It also freezes quite well.
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Brown the sausage: Heat a large, heavy bottomed pot or skillet over medium heat. Once warm, add a glug of EVOO–enough to coat the bottom of the pot or pan. Form your sausage into a large patty, about the size of your pan base. Once the oil is hot and shimmery, add the sausage patty. Cook for 3-4 minutes until the bottom is nicely browned. Flip the patty over and continue to cook on the other side, browning it as well. Once both sides are brown, use a wooden spoon or spatula to break up the sausage into smaller bite-sized pieces, cooking it all the way through.
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Build flavor: Add shallots and sage to the sausage and stir everything together. Cook for another 3-4 minutes until the mixture is nice and fragrant, and the shallots have softened and lightened in color. Turn up the heat to medium-high and once hot, add the white wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot or pan. Cook until the wine has evaporated and the mixture no longer smells of alcohol. Add 2 cups of the butternut squash puree and give everything a good stir, cooking for another minute or so.
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Start cooking the pasta: Bring a large pot of water to a boil. Once boiling, add salt, stir in the water to dissolve, and taste. The water should taste just beyond a well seasoned soup. If not, add more salt until you achieve the desired salinity. Add your pici and cook for 3-5 minutes, stirring them around to prevent sticking. They’ll start to float to the top when close to being done.
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Finish the sauce: While your pasta is cooking, pour in the heavy cream and stir. Add the grated cheeses and stir again. Taste the sauce and season with salt, as needed.
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The final touch: When the pasta is just about done, use a slotted spoon or tongs to transfer it to the butternut squash sage sauce. Stir to coat the pasta in the sauce. If it seems “tight” or dry, use a ladle to add some of the hot pasta water, about ¼ cup at a time. Add enough water to loosen the sauce. Finally, stir in a few knobs of cold, unsalted butter. Use tongs to stir the pasta and incorporate the butter, until melted and the sauce is nice and glossy.
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Serve: Serve immediately, dividing among bowls. Top with extra grated Parmigiano Reggiano or Pecorino Romano, chopped sage, and chili flakes, as desired.