[recipe] Pasta con Zucca e Salsiccia
taken from jackowelska: So. Have a recipe. This one is nice because you can use it all year 'round, but squashes are coming into season now so it always feels right in the fall. Also, it tastes decadent but is really, really easy.
Pasta con Zucca e Salsiccia
Ingredients, yo:
salt
1 pound pasta (the recipe calls for a penne or rigatoni, but a farfalle or cellentani would work, too. I'd stay away from the spaghetti/linguini/fettucine, though)
2 tablespoons olive oil
8 ounces pork sausage
1 teaspoon chopped fresh rosemary
1 leek, white and light green parts
10 ounces winter squash, peeled and seeds removed (my family usually uses butternut, because the supermarket has packages of fresh cubed butternut that's already peeled and de-seeded. We're lazy. However, I've done it with a winter squash and pumpkin, and those work fine, too)
ground pepper
1/2 cup dry white wine
Directions, yo:
1) Bring a pot of water to boil. Add salt (it's okay to salt your pasta water vigorously, really!) and pasta, and cook until al dente.
2) While that is cooking, heat a skillet to medium heat, and warm the olive oil. Remove the sausage from any casing, and crumble it into the skillet. Add the chopped rosemary, and cook until the sausage browns (7 minutes or so).
3) Slice the leek and add it to the skillet. Cook until the leek is soft, or 5 minutes.
4) Dice the squash and add it to the skillet. Season with salt and pepper. Deglaze your pan with wine, cook until wine is evaporated. Cover the pan and cook, stirring occasionally, until the squast is tender, or about 7 minutes (a softer squash will take less time).
5) Drain the pasta, and add it to the skillet (if there's room. If not, just add the skillet's contents to the pasta). Toss well, serve, enjoy. :)
original post.
Pasta con Zucca e Salsiccia
Ingredients, yo:
salt
1 pound pasta (the recipe calls for a penne or rigatoni, but a farfalle or cellentani would work, too. I'd stay away from the spaghetti/linguini/fettucine, though)
2 tablespoons olive oil
8 ounces pork sausage
1 teaspoon chopped fresh rosemary
1 leek, white and light green parts
10 ounces winter squash, peeled and seeds removed (my family usually uses butternut, because the supermarket has packages of fresh cubed butternut that's already peeled and de-seeded. We're lazy. However, I've done it with a winter squash and pumpkin, and those work fine, too)
ground pepper
1/2 cup dry white wine
Directions, yo:
1) Bring a pot of water to boil. Add salt (it's okay to salt your pasta water vigorously, really!) and pasta, and cook until al dente.
2) While that is cooking, heat a skillet to medium heat, and warm the olive oil. Remove the sausage from any casing, and crumble it into the skillet. Add the chopped rosemary, and cook until the sausage browns (7 minutes or so).
3) Slice the leek and add it to the skillet. Cook until the leek is soft, or 5 minutes.
4) Dice the squash and add it to the skillet. Season with salt and pepper. Deglaze your pan with wine, cook until wine is evaporated. Cover the pan and cook, stirring occasionally, until the squast is tender, or about 7 minutes (a softer squash will take less time).
5) Drain the pasta, and add it to the skillet (if there's room. If not, just add the skillet's contents to the pasta). Toss well, serve, enjoy. :)
original post.