MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pasta w/Sausage, Squash & Sage Brown Butter
Categories: Pasta, Pork, Squash, Herbs, Cheese
Yield: 4 servings

1 lb Cupped or tubed pasta
1 lb Hot Italian sausage
2 tb Extra-virgin olive oil; more
- for the pasta
1/4 lb Peeled butternut squash; in
- 1/2" cubes
Salt & pepper
6 tb Unsalted butter
8 Sage leaves
1/2 c Grated Parmesan; more as
- garnish

Bring a large pot of heavily salted water to a boil.
Meanwhile, cook the sausage: In a saute 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" 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.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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