- 3 Tbsp. Carapelli Oro Verde EVOO
- ¼ cup fresh sage
- 4 cloves garlic, minced
- 2 cups butternut squash, peeled and diced Salt
- 1 medium yellow onion, diced
- 1 lb. hot Italian sausage
- 12 oz. farfalle
- 1 cup pasta water, divided
- ½ cup shredded parmesan
- Shaved parmesan, to taste
STEP 1 In a large skillet heat EVOO. Add sage leaves and minced garlic. Saute over medium-low heat until garlic is golden and the aroma of sage is poignant. Remove garlic and sage with a slotted spoon. Set aside.
STEP 2 Cook the diced squash in the infused EVOO and add salt. Turn heat to medium high and cover the skillet. Stir occasionally, until squash is tender and golden. Set heat to low.
STEP 3 Meanwhile, add 1 Tbsp. of EVOO to a medium skillet. Add the onion and sausage and cook over high heat until lightly browned and cooked through. Combine sausage mixture and butternut squash in the large skillet.
STEP 4 In a large pot of boiling salted water, cook the pasta until al dente. Reserve 1 cup of cooking water and drain pasta.
STEP 5 Return the pasta to the pot and add half of the reserved cooking water, as well as the butternut squash and sausage mixture. Then add shredded parmesan cheese and the reserved sage and browned garlic. Stir to combine ingredients until the cheese is melted. Add more water to desired sauce thickness.
STEP 6 Transfer pasta to a serving bowl and serve hot, topped with freshly shaved parmesan, and salt and pepper to taste.