Penne With Sausage and Butternut Squash Ragu

The sausage, butternut, and sage sauce can take you from autumn through winter. In addition to saucing pasta, it can be stirred into risotto, added to a whole grain pilaf, or used to stuff harvest peppers. I use a locally made Italian-style sausage from nearby Northwind Farms (in New York), which is sweet and delicious. Check out your local markets to see what’s available. Chicken or turkey sausage can be substituted.

Makes 8 servings

2 tablespoons olive oil
1 1/2 pounds sweet Italian sausage, casing removed and torn or cut into about 1-inch pieces
5 cups diced butternut squash (about 1 large, peeled, seeded, and diced)
3 shallots, chopped
1 garlic clove, crushed
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped sage
1 1/2 tablespoons all-purpose flour
1/2 cup dry white wine
1 1/2 cups chicken stock or water
Salt and freshly ground pepper
1 pound dry penne pasta

Heat the oil in a large skillet or casserole over medium-high heat. Add the sausage and cook until evenly browned, about 5 minutes, and then transfer to a plate.
Drain all but 2 tablespoons of fat from the pan and then add the butternut squash, shallots, garlic, parsley, and sage. Cook, stirring often, until the vegetables soften slightly, about 3 minutes.

Return the sausage to the skillet and sprinkle with the flour. Stir until completely incorporated and no flour is visible. Add the white wine, stirring to deglaze the bottom of the pan, When the wine is almost completely reduced, add the chicken stock or water.

Bring the mixture to a boil; reduce heat and simmer until the sausage is cooked and tender and the pan juices have reduced, about 10 minutes. Adjust seasoning with salt and pepper, if necessary. Set aside.

Bring a large saucepan of water to a boil. Season with salt and cook until the pasta is al dente, about 8 to 12 minutes, depending on brand.

Return the skillet or casserole with the butternut squash and sausage over medium-high heat. Drain the pasta, reserving 1/3 cup of the cooking water. Add the drained pasta to the sauce and cook, tossing or gently stirring, until the pasta is well combined with the sauce. Add a bit of the cooking water if the pasta needs any moisture. Serve immediately.

TD&N Nutrient Analysis: Calories: 441; Total Fat: 12 g; Saturated Fat: 3 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 6 g; Cholesterol: 27 mg; Sodium: 553 mg; Carbohydrates: 57 g; Protein: 23 g; Fiber: 3 g