Butternut sausage goat cheese pasta

Italian · Pasta · 1 hr · Serves 4

Roasted butternut squash, savory sausage, and tangy goat cheese come together in this elegant pasta that feels special enough for company but comes together on a regular weeknight. The sweet squash and creamy cheese balance the richness of the sausage perfectly, and it's the kind of dish that makes everyone at the table feel looked after.

Ingredients

• 1 lbpasta (penne or rigatoni)
• 4 cupsbutternut squash, peeled and cubed
• 1 lbItalian sausage (mild or hot)
• 3 tbspolive oil
• 1onion, diced
• 3garlic cloves, minced
• 6 ozgoat cheese, crumbled
• 8fresh sage leaves (or 1 tsp dried)
• 1 cupvegetable or chicken broth
• to tastesalt and black pepper
• 1 pinchred pepper flakes
• 1/4 cupparmesan cheese, grated

Method

1. 1

   Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside, reserving 1 cup pasta water.

2. 2

   While pasta cooks, toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast on a sheet pan at 400°F (200°C) for 20 minutes until tender and lightly caramelized.

   20 min

3. 3

   In a large skillet over medium-high heat, brown the sausage, breaking it up as it cooks, about 6–8 minutes. Transfer to a plate.

   8 min

4. 4

   In the same skillet, heat remaining 2 tbsp olive oil. Sauté onion until softened, about 4 minutes, then add garlic and sage and cook for 1 minute until fragrant.

   5 min

5. 5

   Return sausage to the skillet, add roasted squash and broth. Simmer for 3 minutes to meld flavors. Stir in cooked pasta and a pinch of red pepper flakes.

   3 min

6. 6

   Remove from heat and crumble in the goat cheese, stirring gently until creamy. Add reserved pasta water a splash at a time if needed for a silky sauce.

7. 7

   Taste and adjust salt and pepper. Divide among bowls and top with grated parmesan.