The flavors of the season fill the air as you cook The Taste of Autumn Pasta.  Rich sage, sausage, and wine entice the palate to enjoy the best of the harvest.  Mangia!The Taste of Autumn Pasta

The Taste of Autumn Pasta
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: Italian
Serves: 4
  • 1 butternut squash, cut into 1-inch pieces
  • 2 Italian sausages (you can use hot or sweet), casings removed
  • 2 cloves garlic, chopped
  • 3 Tablespoons chopped, fresh sage leaves
  • 1 1/4 Cups chicken stock
  • 1/4 Cup white wine
  • 8 ounces penne- or rigatoni-rigate pasta (half a box or bag)
  1. Coat a heated heavy skillet pan with olive oil. Cook butternut squash on high, not moving around too much, allowing the edges caramelize -- about 5 minutes or so. Remove from pan.
  2. Now, add the sausage, and break it up in the pan. After that is browned, about 5 to 8 minutes, add the garlic, chopped sage and white wine and simmer for 3 minutes until liquid is evaporated.
  3. Add the chicken stock and return the cooked butternut squash to the pan and simmer 10 minutes, until squash is tender.
  4. While sauce is simmering, boil your pasta in salted water and drain -- about 16 to 18 minutes. Reserve about 1 cup of pasta cooking water, before draining.
  5. Add your cooked, well drained pasta to the sauce. If the sauce becomes too thick, use small amounts of the reserved cooking water to thin it, about 1 to 2 tablespoons at a time until the sauce is the desired consistency.
  6. Serve immediately.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.