Pappardelle with Roasted Butternut Squash and Tomato Ragu.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound ground spicy Italian sausage
- 1/2 sweet onion, chopped
- 3 garlic cloves, smashed
- kosher salt and pepper
- 1 1/2 cups cubed butternut squash
- 1 can (28 ounce) San Marzano tomatoes
- 1/2 cup red wine
- 1 bay leaf
- 4 fresh sage leaves
- 2 fresh thyme sprigs
- 4 tablespoons butter
- 1 pound Pappardelle or your favorite cut of pasta
- burrata cheese and parmesan cheese, for serving
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Instructions
- 1. Preheat the oven to 425 degrees F.
- 2. Heat the olive oil in a large skillet set over medium heat. When the oil shimmers, add the sausage, onion, and garlic and cook until the sausage has browned all over, about 8-10 minutes. Season with salt and pepper. Stir in the butternut squash and continue cooking until the squash is golden on the edges, about 5 minutes. Remove from the heat and stir in all of the tomatoes, wine, bay leaf, sage, and thyme. Arrange the butter slices over top.
- Remove from the heat and stir in all of the tomatoes, wine, bay leaf, sage, and thyme. Arrange the butter slices over top.
- 3. Transfer to the oven and roast for 30-35 minutes or until the squash is soft and the sauce thickened. Remove the bay leaf and thyme sprigs.
- 4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain. Stir the pasta into the Ragu sauce.
- 5. Divide the pasta among plates and top with burrata and parmesan. EAT.
Source
Original recipe: View Original