Penne With Butternut Sage Sauce Recipes

PENNE WITH BUTTERNUT SQUASH

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.
• Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
• Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan.

PENNE WITH BUTTERNUT-SAGE SAUCE

Steps:

• Process squash and onion in a food processor until finely chopped, about 1 minute.
• Heat butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds. Add chopped squash mixture, water, salt, and pepper and simmer, uncovered, stirring occasionally, until water is evaporated and squash is very tender, 8 to 10 minutes. Stir in Parmigiano-Reggiano and remove squash mixture from heat.
• While squash mixture simmers, cook penne in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander. Add 1/2 cup cooking water to squash mixture, then add drained pasta, tossing to combine.
• Thin sauce with additional cooking water as desired and serve pasta with additional cheese on the side.

PASTA WITH BUTTERNUT SQUASH AND SAGE

Steps:

• Cook onion in oil in a large nonstick skillet over moderately high heat, stirring occasionally, until golden. Finely chop squash pieces in a food processor and add to onion with water and salt to taste. Simmer, covered, stirring occasionally, 15 minutes, or until squash is tender. Add sage and simmer 1 minute more. Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking liquid in a cup and drain pasta. Return pasta to pot and add squash mixture, parsley, 1 cup parmesan, butter, and plenty of freshly ground black pepper, stirring until butter is melted. Season with salt and add some of reserved pasta cooking liquid to moisten if necessary.
• Serve sprinkled with additional parmesan.

PASTA WITH BUTTER, SAGE AND PARMESAN

Steps:

• Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
• When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.