This full-flavored pasta weeknight dinner is inspired by the classic combination of orecchiette and sausage with garlic and oil. Traditionally paired with broccoli rabe, this version uses butternut squash, which offers a sweet balance to the spicy kick of the sausage. It’s then finished with fresh oregano and lots of grated Parmesan cheese.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 5 tablespoons extra-virgin olive oil
- 3 cloves garlic, peeled and smashed
- 2 Italian sausages (preferably hot), removed from the casings and crumbled (about 6 ounces)
- 1 pound butternut squash, peeled and cut into 1/2-inch cubes
- 1 1/2 tablespoons fresh oregano
- 10 ounces orecchiette
- 1/2 cup grated Parmesan cheese
- Red pepper flakes and/or fresh basil, for topping
Instructions
- Bring a large pot of salted water to a boil. Combine the olive oil, garlic and sausage in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, until the sausage is cooked through, about 5 minutes. Remove the garlic and sausage with a slotted spoon to a plate, keeping all the oil in the skillet. Add the squash to the skillet; season with salt. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Stir in the oregano.
- When you add the squash to the skillet, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain.
- Add the sausage and garlic, pasta and 1 cup cooking water to the skillet with the squash. Cook, tossing occasionally, until the pasta is well coated, about 1 minute. Add more of the remaining cooking water if the mixture seems dry; season with salt.
- Divide the pasta among bowls. Top with the Parmesan and sprinkle with red pepper flakes and/or basil.
Nutrition Facts
| Calories | 650 |
| Total Fat | 34 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 41 milligrams |
| Sodium | 736 milligrams |
| Carbohydrates | 68 grams |
| Dietary Fiber | 3 grams |
| Protein | 19 grams |
| Sugar | 3 grams |
Reviews
We enjoyed this easy weeknight pasta dish. I used 8 ounces of orecchiette and 10 ounces of kale chicken Italian sausages (with no heat). I also added about 1/2 cup shredded mozzarella that I had in the fridge.
I used a pound of sweet Italian sausage and over a pound of the butternut squash, added additional garlic and oregano. Glad I did. Flavor was okay, not sure if I will make again.
This was soooo good! I put a lid on the (cast iron) pan to keep it warm while we were busy. It steamed the squash and when stirred it became like a sticky sauce. I subbed bowtie pasta that I had on hand and plain Farmer John polish sausage I had in the freezer. I skipped removing the casing because we don’t care and why take the extra time. I used 12 oz of pasta, 6 polish sausage, 2ish cups of butternut squash and dried oregano sprinkled on top.
Not a favorite in this household. It was okay but more than likely will not make again.
This is So good! Very easy and a great combination of flavors. Definitely recommend trying. Also easy and simple enough to customize and change the ingredients up for something different. Great recipe!
This recipe was amazing we enjoyed it so much. The flavors were perfect and it was so easy. I used a full package of turkey sausage. It was filling and so delicious I will definitely make this again. My husband is so excited that we have leftovers for tomorrow.