Beck made this for dinner after happy hour last night and it was really good. Adapted off of the Mark Bittman blog.
3 cups butternut squash at 3/8 INCH DICE OR ELSE
1 shallot (although it could have used one more) chopped
1-2 cloves of garlic, chopped
Almost 3/4 lb fettucine (although this would have worked better with penne or farfalle, some less unwieldy pasta)
Olive Oil
Fresh or dried sage
Hot red pepper flakes
Salt/pepper
1-1.5 cups chicken broth
Skim milk
Flour
Pecorino romano cheese
Remove sausages from casings and brown, breaking up as you go. Once cooked, remove sausage from pan, add 1-2 tablespoons olive oil, toss shallot and garlic into the pan.
After about 2-3 minutes, add squash, sage, salt, pepper, red pepper flakes and cover and cook for 10-12 minutes, stirring occasionally, depending on how small you diced the squash. (Ahem, 3/8-inch dice?)
Put the pot of water on for the pasta once the squash is cooking. Once the squash is soft, add chicken broth. Add the pasta to the water. Whisk together 3/4 cup milk with 3 tablespoons flour.
Once broth is bubbling in squash mixture, slowly add milk mixture while stirring, add until it thickens into a sauce, continue to simmer until pasta is done. (If you have extra broth or milk mixture reserved, you can play with the consistency of the sauce if necessary.) Add 1/4 cup grated pecorino romano to ragu right before serving, offer additional pecorino to top the dish. It came out very well!
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