Pasta With Sausage Squash And Sage Brown Butter Recipes

PASTA WITH SAUSAGE, SQUASH AND SAGE BROWN BUTTER

Steps:

• Bring a large pot of heavily salted water to a boil. Meanwhile, cook the sausage: In a sauté pan or skillet large enough to hold all the pasta, add the sausage and enough cold water to cover. Set over medium-high heat, then remove from the heat when the water hits a boil, about 8 to 10 minutes.
• Transfer the sausage to a cutting board and cut into 1/2-inch coins. Dry out the pan and return it to the stove.
• In the same pan, heat the olive oil over high until nearly smoking. Add the sausage and cook, flipping once, until dark brown on both sides, 5 to 7 minutes. Remove the sausage to a paper towel-lined plate, then reduce the heat to medium. Add the squash and a pinch of salt to the pan. Let cook, stirring briefly and scraping up any browned bits on the bottom of the pan, until browned, 5 to 7 minutes.
• While the squash is browning, add pasta to boiling water, and cook to al dente according to package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.
• When the squash is nicely browned, add the butter and sage and cook until the butter is golden, nutty smelling and foaming, just a minute or two, then immediately remove the pan from the heat and add back the sausage.
• Add the pasta to the pan and mix with the brown-butter sauce (if the pasta has cooled off quite a bit, return the pan to low heat while you combine everything). Stir in the cheese, then add pasta water as needed to smooth the sauce. Adjust with salt and pepper, and serve with extra Parmesan, if you like.

PASTA WITH DELICATA SQUASH AND SAGE-BROWN BUTTER

Steps:

• Melt butter in a large skillet over medium. Cook, swirling pan occasionally, until butter turns caramel-brown and smells nutty, 2-3 minutes. Add sage leaves and fry until crispy, 10-15 seconds. Remove from heat. Using a slotted spoon, transfer sage to paper towels to drain. Pour all but 2 Tbsp. brown butter into a small bowl.
• Cook panko and 4 sage leaves in same skillet, stirring to break up sage, until mixture is toasty, about 2 minutes. Transfer to a plate.
• Cook squash and 3 Tbsp. brown butter in same skillet over medium heat, stirring frequently, until squash begins to brown, about 5 minutes. Add 1/2 tsp. salt, 1/8 tsp. pepper, and 3/4 cup water; cover pan and cook until squash begins to soften, about 5 minutes. Remove lid and continue cooking, stirring occasionally, until liquid has evaporated and squash is tender and caramelized, about 5 minutes more.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8-10 minutes. Drain, reserving 3/4 cup pasta cooking liquid.
• Add remaining 3 Tbsp. brown butter to skillet and stir until squash is evenly coated. Add 1/2 cup pasta cooking liquid and simmer until a thin sauce forms, about 1 minute; season with 1 tsp. pepper. Add pasta, tossing to coat and adding pasta cooking water as needed to coat pasta. Remove from heat, top with half of the reserved sage, and stir to combine.
• Transfer pasta to a large serving bowl or individual pasta bowls. Top with panko mixture, remaining sage, and a generous shaving of Parmesan.