Delicious Autumn Sausage Pasta

Ingredients:

• 12 oz pasta (penne, rigatoni, or orecchiette work best)

• 1 lb Italian sausage (mild or spicy, casings removed)

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 2 cups butternut squash, diced (or use pumpkin or sweet potato)

• 2–3 cups baby spinach (or kale)

• 1 tsp fresh sage, chopped (or ½ tsp dried)

• ½ tsp ground nutmeg (optional, adds warmth)

• ½ cup chicken broth

• 1 cup heavy cream (or half & half for lighter version)

• ½ cup grated Parmesan cheese

• Salt & pepper, to taste

• Olive oil, as needed

• Optional: red pepper flakes for heat

👨‍🍳 Instructions:

1. Cook the pasta:

   • Boil in salted water until al dente. Drain and set aside, reserving ½ cup of pasta water.

2. Brown the sausage:

   • In a large skillet or Dutch oven, cook sausage over medium heat, breaking it up as it browns.

   • Once cooked, remove and set aside (leave a bit of fat in the pan for flavor).

3. Sauté veggies:

   • In the same pan, add a drizzle of olive oil (if needed).

   • Sauté the onion and squash until onion is soft and squash is tender, about 8–10 minutes.

   • Add garlic, sage, nutmeg (if using), and cook 1 more minute.

4. Deglaze and simmer:

   • Pour in chicken broth and simmer for 3–5 minutes to reduce slightly.

   • Add the cream and bring to a gentle simmer.

5. Finish the sauce:

   • Stir in Parmesan cheese and spinach until wilted.

   • Return sausage to the pan, and season with salt, pepper, and red pepper flakes if desired.

6. Combine:

   • Add cooked pasta and toss to coat. Add reserved pasta water as needed to loosen the sauce.

7. Serve warm, topped with more Parmesan and a sprinkle of fresh sage or cracked black pepper.

🧊 Storage:

• Keeps well refrigerated for 3–4 days.

• Reheat gently on the stove or in the microwave with a splash of cream or broth.