MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pasta With Sausage, Squash & Sage Brown Butter
 Categories: Pasta, Pork, Squash, Herbs, Cheese
      Yield: 4 servings

      1 lb Cupped or tubed pasta
      1 lb Hot Italian sausage
      2 tb Extra-virgin olive oil; more
           - for the pasta
    1/4 lb Peeled butternut squash; in
           - 1/2" cubes
           Salt & pepper
      6 tb Unsalted butter
      8    Sage leaves
    1/2 c  Parmesan; grated, more as
           - garnish

  Bring a large pot of heavily salted water to a boil.
  Meanwhile, cook the sausage: In a saute 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" 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.

  Recipe by Ali Slagle

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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