Sausage and Butternut Squash Pasta
Servings: 4
Ingredients
Creamy Butternut Squash Sauce
- 10 ounce package frozen butternut squash, steamed until soft OR 2 cups cubed fresh butternut squash, steamed or boiled until soft.
- 1 cup reserved pasta water
- 2 tablespoons tomato paste
- 1/4 cup heavy cream
For the Pasta
- 2 cups dry penne pasta cooked al dente (1 cup pasta water reserved) I used gluten free Barilla
- 1 pound Italian sausage browned
- 2 cups fresh kale chopped
- 1/2 cup parmesan grated
- salt and pepper to taste
Instructions
- Cook the pasta in boiling, salted water according to the package directions. Drain the pasta, reserve 1 cup pasta water. Set aside.
- Brown the Italian sausage, drain any grease and set aside.
- To make the pasta sauce steam the butternut squash until soft. Add to a blender and puree until completely smooth (add 1-2 tablespoons of liquid if needed)
- Heat a deep skillet over medium low heat. Add the butternut puree, pasta water, tomato paste and heavy cream. Stir the mixture and heat until smooth. Taste the sauce, add additional cream, or salt and pepper if desired.
- Stir in the cooked pasta, Italian sausage, chopped kale and parmesan. Heat through and add salt and pepper as needed.
Notes
See the notes in the post for tips and tricks for the best pasta sauce.
Nutrition
Serving: 1 heaping cup | Calories: 451kcal | Carbohydrates: 31.5g | Protein: 18.5g | Fat: 26g | Cholesterol: 67mg | Sodium: 670mg | Fiber: 2.4g | Sugar: 2.9g