• NYT E-Z Dinner - 25

    From Dave Drum@1:2320/105 to All on Thu Jan 25 17:26:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pasta w/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 Grated Parmesan; 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.

    By: Ali Slagle

    Yield: 4 servings

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

    Uncle Dirty Dave's Archives


    ... My goal for this year was to lose just 10 pounds. Only 15 to go.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)