Orecchiette w/ Italian Sausage, Roasted Butternut Squash & Kale
Serving Size: 4-6 people
Ingredients
1 lb orecchiette
1 lb crumbled hot italian sausage
2 cups peeled and diced butternut squash
1 shallots, chopped
3 garlic cloves, minced
1½ cups chicken broth
½ cup white wine
3–4 cups chopped kale
¼ tsp nutmeg
1 tsp fresh sage
½–¾ cup saved Parmesan
2 tbsp olive oil
Salt and pepper to taste
½ cup reserved pasta water (you may not need all of it)
Instructions
Sauté the Sausage: Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the crumbled sausage and cook for 2 minutes.
Add Squash & Aromatics: Add ¼ tsp nutmeg and 2 cups of diced butternut squash, cooking for 3 minutes. Stir in the chopped shallot and 3 minced garlic cloves, cooking until lightly browned.
Simmer Squash: Pour in ½ cup of the chicken broth and cook until the broth is almost completely absorbed.
Boil Pasta: Heat a large pot of water over high heat until boiling, and salt generously. Cook 1 lb orecchiette until al dente, reserving ½ cup of pasta water before draining.
Wilt Kale & Deglaze: Remove the tough stems from the kale and roughly chop the leaves (about 3–4 cups). Add the kale to the pan with the sausage and squash, stirring until softened. Pour in ½ cup white wine and cook for 2 minutes.
Reduce Liquid: Pour in the remaining 1 cup of chicken broth and let it reduce for about 7 minutes.
Finish the Sauce: Turn the heat to low and stir in ¾ cup heavy cream.
Combine & Serve: Add the cooked orecchiette to the pan along with the sausage and squash mixture. Stir in up to ½ cup of reserved pasta water as needed to reach your desired sauce consistency. Top with 1 tsp fresh sage and ½–¾ cup grated Parmesan cheese, season with salt and pepper to taste, and serve.