Italian Sausage and Winter Squash Pasta |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My version of Rita L's Penne With Sausage in Pumpkin Sauce., Italianized and made a bit healthier. I had this tonight and it was subtle but delicious. It could be made more quickly with prepackaged or frozen squash. Ingredients:
12 ounces whole wheat pasta |
1 lb italian turkey sausage, casings removed |
2 tablespoons olive oil (optional) |
4 ounces mushrooms, sliced |
1 onion, diced |
2 garlic cloves, minced |
3/4 teaspoon rubbed sage |
1/4 teaspoon crushed red pepper flakes |
1 cup butternut squash or 1 cup acorn squash, pureed |
1/2 cup fat-free evaporated milk |
1/2 cup fat free chicken broth |
salt and pepper |
fresh parmesan cheese (optional) |
Directions:
1. If you have fresh squash, cut it it half and place cut side down in a microwave safe container. Cover with plastic wrap and microwave for 14 minutes or until soft. Remove seeds and stringy part and then separate squash from shell. Puree the squash.
2. Meanwhile, boil pasta according to package directions, then strain.
3. Brown sausage in skillet with onion, garlic and olive oil. You may leave out olive oil if sausage has it's own juices.
4. Add rest of ingredients, stir, and simmer for 5 minutes, then serve over pasta. Add parmesan on top, if you're feeling decadent.
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