C&C in the Kitchen

At the request of a friend and C&C reader (KWK), I am going to share with you one of my favorite pasta recipes. Another C&C friend and reader (hi Edith) sent me a link to this incredible pasta recipe which we made two substitutions to....spinach for kale and chicken sausage for pork sausage. 

Try it! You won't be sorry.

Pasta With Butternut Sauce, Spicy Sausage and Kale 

Ingredients

11 oz (4 links) spicy Italian sausage (they called for chicken, I used pork). 

1 lb butternut squash, peeled and diced (I used 2 bags pre cut from trader joes)

1 tbsp whipped butter

10 oz pasta, wheat or gluten-free (or regular)

1/4 cup shallots, minced

3 cloves garlic, minced

2 cups lacinato kale, roughly chopped

2 tbsp fresh shaved parmesan cheese

4 sage leaves, sliced thin

kosher salt and freshly ground black pepper, to taste

Directions

- Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.

- Remove squash with a slotted spoon and place in a blender, blend until smooth.

- Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.

- Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.

- Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 – 6 minutes.

- Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.

- Add kale and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.

- Serve with additional parmesan cheese on the side if desired.