Smoked Sausage and Squash Pasta in Sage Brown Butter Recipe
Prep Time:
5 minutes
Cook Time:
25 minutes
Servings:
4 servings
Ingredients
  • 12 ounces rigatoni
  • 8 tablespoons butter, divided
  • 8 sage leaves
  • 1 ½ tablespoons olive oil
  • 1 (10-inch) link smoked sausage or kielbasa, sliced
  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 shallot, finely diced
  • 1 cup chicken broth
  • ½ cup grated Parmesan cheese
Directions
  1. Cook pasta according to package instructions until al dente. Drain and set aside.
  2. To a large skillet over medium heat, add 4 tablespoons butter.
  3. Cook until the butter turns a medium brown and smells nutty, about 3 minutes.
  4. Add the sage leaves and cook until crispy, about 30 seconds. Pour the brown butter and sage leaves into a bowl and set aside.
  5. To the same skillet you used for the butter, add the olive oil and place over medium-high heat. Cook the sausage, turning once, until fully browned, about 5 minutes. Transfer to a plate and set aside.
  6. In the residual fat from the sausage, saute the squash until browned on all sides, about 6 minutes.
  7. Add the shallots and cook until translucent.
  8. Add chicken broth to deglaze the pan, scraping any browned bits from the bottom.
  9. Simmer the squash in the broth until tender and cooked through, about 10 minutes.
  10. Add the browned sausage to the pan, stirring gently to combine.
  11. Add the remaining butter, reserved brown butter, and Parmesan cheese. Toss to coat.
  12. Fold in the cooked pasta.
  13. Top pasta with crispy sage leaves and serve immediately.