Best 6 Pasta With Sausage Squash And Sage Brown Butter Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When it comes to creating a flavorful and satisfying meal, few dishes can beat the classic combination of pasta, sausage, squash, and sage. This hearty and comforting dish is sure to become a favorite among your family and friends. With the perfect balance of savory and sweet flavors, this pasta dish is a delightful blend of textures and aromas. Using fresh or frozen sausage, you can create a rich and savory base for the dish, while the squash adds a touch of sweetness and a pop of color. The sage brown butter sauce ties all the ingredients together with its nutty and earthy flavor. Get ready to embark on a culinary journey as we guide you through the steps of creating this delightful pasta masterpiece.

Here are our top 6 tried and tested recipes!

PASTA WITH SAUSAGE, SQUASH AND SAGE BROWN BUTTER



Pasta With Sausage, Squash and Sage Brown Butter image

Whether you're after a night in with your special someone or your sweatpants, this is your pasta: a cozy combination of spicy sausage and squash that's glossed with nutty, sage-spiked butter and Parmesan. It's inspired by the cavatelli with sausage and browned sage butter at Frankies 457 Spuntino in Brooklyn - the most ordered dish on dates, according to the owners, but appealing no matter the occasion, according to us. The key to making the dish sing is the unsexy color (brown). You'll want to get a hard sear on the sausage and the squash, and let the butter bubble until brown and toasty. If you're looking for a vegetarian option, omit the sausage. The meat will be gone, but the comfort won't be.

Provided by Ali Slagle

Categories     dinner, lunch, weekday, weeknight, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 pound cupped or tubed pasta, like orecchiette or penne
1 pound hot Italian sausage links
2 tablespoons extra-virgin olive oil, plus more for the pasta
3/4 pound peeled butternut squash, cut into 1/2-inch cubes (about 2 cups)
Salt and pepper
6 tablespoons unsalted butter
8 sage leaves
1/2 cup grated Parmesan, plus more for garnish

Steps:

  • Bring a large pot of heavily salted water to a boil. Meanwhile, cook the sausage: In a sauté 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-inch 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.

Nutrition Facts : @context http, Calories 1073, UnsaturatedFat 33 grams, Carbohydrate 97 grams, Fat 62 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 25 grams, Sodium 842 milligrams, Sugar 5 grams, TransFat 1 gram

PASTA WITH CRISPY SAGE AND MISO BROWN BUTTER



Pasta with Crispy Sage and Miso Brown Butter image

The ultimate mashup! A magical pasta sauce with miso paste and brown butter. Works with any shape of pasta.

Provided by Stefan W

Time 30m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package dry pasta
1 tablespoon extra-virgin olive oil, or as needed
2 medium shallots, thinly sliced
7 tablespoons butter
20 large sage leaves
2 tablespoons miso paste
½ cup freshly grated Parmesan cheese, plus more for serving
½ lemon, juiced
salt and freshly ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, saving 1 cup of pasta cooking water.
  • Meanwhile, heat olive oil in a skillet over medium heat and cook shallots until softened, about 8 minutes. Remove all from heat and set aside.
  • Melt butter in the same skillet until it foams. Add sage leaves, reduce heat slightly, and cook until butter is browned and sage is crispy, about 3 minutes. Remove from heat and take out sage from the butter. Set aside.
  • Whisk miso paste into the browned butter immediately. Add a splash of preserved pasta water, shallots, Parmesan cheese, and lemon juice. Season with salt and pepper.
  • Serve with a drizzle of olive oil and top with crispy sage and Parmesan cheese.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 49.1 g, Cholesterol 62.2 mg, Fat 27.9 g, Fiber 2.4 g, Protein 13.1 g, SaturatedFat 15.2 g, Sodium 625.6 mg, Sugar 2.9 g

PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE



Pasta with Roasted Butternut Squash and Sage image

Excellent pasta dish. Different from the norm with turkey sausage, roasted butternut squash, balsamic vinegar, and sage.

Provided by Anna

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h5m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
1 ⅔ cups cubed butternut squash
1 large onion, chopped
salt and pepper to taste
8 ounces uncooked penne pasta
½ pound turkey sausage
¼ cup heavy cream
2 teaspoons dried sage
3 cloves garlic, minced
3 ½ tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
  • Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 57.2 g, Cholesterol 63.2 mg, Fat 19.4 g, Fiber 4.4 g, Protein 20.3 g, SaturatedFat 6.3 g, Sodium 484.4 mg, Sugar 5.8 g

PASTA WITH DELICATA SQUASH AND SAGE-BROWN BUTTER



Pasta with Delicata Squash and Sage-Brown Butter image

Brown butter and sage create a rich, complex sauce in just a few short steps for this simple pasta.

Provided by Katherine Sacks

Categories     Pasta     Squash     Butter     Sage     Kid-Friendly     Dinner     Sugar Conscious     Vegetarian     Pescatarian     Kosher     Small Plates

Yield 4-6 servings

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter
14 large sage leaves
1/2 cup panko (Japanese breadcrumbs) or plain coarse breadcrumbs
2 medium delicata squash (about 1 3/4 pounds total), halved lengthwise, seeded, sliced crosswise into 1/4"-thick half-moons.
Kosher salt
Freshly ground black pepper
12 ounces thick spaghetti or bucatini
Thinly shaved Parmesan cheese

Steps:

  • Melt butter in a large skillet over medium. Cook, swirling pan occasionally, until butter turns caramel-brown and smells nutty, 2-3 minutes. Add sage leaves and fry until crispy, 10-15 seconds. Remove from heat. Using a slotted spoon, transfer sage to paper towels to drain. Pour all but 2 Tbsp. brown butter into a small bowl.
  • Cook panko and 4 sage leaves in same skillet, stirring to break up sage, until mixture is toasty, about 2 minutes. Transfer to a plate.
  • Cook squash and 3 Tbsp. brown butter in same skillet over medium heat, stirring frequently, until squash begins to brown, about 5 minutes. Add 1/2 tsp. salt, 1/8 tsp. pepper, and 3/4 cup water; cover pan and cook until squash begins to soften, about 5 minutes. Remove lid and continue cooking, stirring occasionally, until liquid has evaporated and squash is tender and caramelized, about 5 minutes more.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8-10 minutes. Drain, reserving 3/4 cup pasta cooking liquid.
  • Add remaining 3 Tbsp. brown butter to skillet and stir until squash is evenly coated. Add 1/2 cup pasta cooking liquid and simmer until a thin sauce forms, about 1 minute; season with 1 tsp. pepper. Add pasta, tossing to coat and adding pasta cooking water as needed to coat pasta. Remove from heat, top with half of the reserved sage, and stir to combine.
  • Transfer pasta to a large serving bowl or individual pasta bowls. Top with panko mixture, remaining sage, and a generous shaving of Parmesan.

PASTA WITH BUTTERNUT SQUASH AND SAGE



Pasta With Butternut Squash and Sage image

Provided by Molly O'Neill

Categories     dinner, weekday, pastas, main course

Time 45m

Yield Four servings

Number Of Ingredients 9

2 medium butternut squash, peeled, seeds and fibers scooped out, cut into 1/2-inch cubes
1 pound bow-tie pasta
4 teaspoons melted unsalted butter
1/2 cup chicken broth, homemade or low-sodium canned
2 tablespoons, plus 2 teaspoons, chopped fresh sage
2 1/2 teaspoons salt
1 teaspoon freshly ground pepper, plus more to taste
3 tablespoons freshly grated Parmesan cheese
1/2 cup dry bread crumbs

Steps:

  • Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes. Meanwhile, bring a large ovenproof pot of lightly salted water to the boil. Add the pasta and cook until al dente, about 11 minutes. Drain, rinse and drain again.
  • Lower the oven to 350 degrees. Place the pasta back in the pot and add the squash, butter, chicken broth, 2 tablespoons of the sage, 2 teaspoons of the salt, 1/2 teaspoon pepper and 2 tablespoons Parmesan. Toss to mix well. In a small bowl, combine the bread crumbs, remaining 2 teaspoons sage, 1/2 teaspoon salt, 1 tablespoon Parmesan and pepper to taste. Sprinkle the mixture over the top of the pasta. Bake for 15 minutes. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 687, UnsaturatedFat 4 grams, Carbohydrate 128 grams, Fat 10 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 993 milligrams, Sugar 10 grams, TransFat 0 grams

CREAMY ONE-POT PASTA WITH SAUSAGE AND SQUASH



Creamy One-Pot Pasta with Sausage and Squash image

This creamy, cheesy pasta sauce is a great foil for the pound of butternut squash hidden within. The best part? Both the pasta and the sauce are made in one pot-no separate pot of boiling water needed.

Provided by Kat Boytsova

Categories     Pasta     Kid-Friendly     Sausage     Milk/Cream     Parmesan     Cheese     Squash     Garlic     Sage     Nutmeg     Small Plates     One-Pot Meal     Dinner

Yield 4 servings

Number Of Ingredients 13

3 Tbsp. extra-virgin olive oil
12 oz. Italian sausage (about 3 links), casings removed
1 Tbsp. all-purpose flour
2 cups milk
1 cup heavy cream
1 1/2 cups finely grated Parmesan, divided
1/2 large butternut squash (about 1 lb.), peeled, seeded, chopped into 1/2" pieces
1/2 lb. fusilli
1 garlic clove, finely grated
1 sprig sage
2 1/2 tsp. kosher salt
1/4 tsp. freshly grated nutmeg
Freshly ground black pepper

Steps:

  • Heat oil in a medium heavy pot over medium-high. Cook sausage, breaking up into about 1" pieces with a wooden spoon, until well browned, 5-7 minutes. Add flour and cook, stirring constantly, until evenly distributed, about 1 minute.
  • Combine milk, cream, and 2 cups water in a large bowl or glass measuring cup. Stirring sausage mixture constantly, slowly stream in milk mixture; bring to a simmer. Add 1 1/4 cups Parmesan and cook, stirring constantly, until cheese is melted. Add squash, pasta, garlic, sage, salt, and nutmeg and toss to combine, making sure pasta is covered with liquid. Bring to a boil, then reduce heat to low and bring to a bare simmer. Cook, stirring occasionally, until pasta is cooked through, squash is beginning to break down, and sauce is reduced and glossy, about 20 minutes.
  • Pluck out and discard sage. Transfer pasta to a platter. Top with remaining 1/4 cup Parmesan and a few cranks of pepper.

Tips:

  • Choose the right type of squash: For this recipe, butternut squash or kabocha squash are good choices. They have a sweet, nutty flavor that pairs well with the sausage and sage.
  • Use high-quality sausage: A good Italian sausage will make all the difference in this dish. Look for one that is made with fresh, flavorful pork and herbs.
  • Don't overcrowd the pan: When cooking the squash and sausage, make sure to give them enough space so that they can brown properly. If you overcrowd the pan, the ingredients will steam instead of brown.
  • Use a good quality brown butter: The brown butter is what really makes this dish special. Be sure to use unsalted butter and cook it over medium heat until it is golden brown and smells nutty.
  • Add the pasta water: The pasta water helps to create a creamy sauce that coats the pasta and vegetables. Don't skip this step!
  • Serve immediately: This dish is best served immediately after it is made. The pasta will start to absorb the sauce and become mushy if it sits for too long.

Conclusion:

This pasta with sausage, squash, and sage brown butter is a delicious and easy-to-make weeknight meal. It's packed with flavor and is sure to please everyone at the table. So next time you're looking for a quick and easy pasta dish, give this one a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics