Ingredients
- 3 tablespoons olive oil, divided
- 1 pound ground sausage
- 1 cup chopped onion
- 5 teaspoons minced garlic
- 1 tablespoon dry basil
- 1 tablespoon dry sage
- 1/8 teaspoon crushed red pepper flakes
- 1 1/2 cups butternut squash, peeled, seeded and cut into ½-inch dice
- 2 (14.5 oz) cans reduced sodium chicken broth
- water
- 2 teaspoons salt
- 1 (14.5 oz) box pasta - shells, penne or rigatoni
- 6 tablespoons Parmesan cheese
- 2 tablespoons softened butter
Instructions
- Heat 1 tablespoon of oil in a large skillet (5-quart) or pot over medium heat. Add sausage to the hot oil and cook for about 5 minutes until it browns, breaking it up into small, bite-size pieces while cooking.
- Using a slotted spoon, remove sausage from pan, place in a bowl, cover, and set aside.
- Leave remaining oil in the pan and add enough oil to total 3 tablespoons of olive oil in the pan.
- Add the onion, garlic, basil, sage, and red pepper flakes, and saute for 4 minutes, stirring constantly.
- Add cooked sausage back to the pan and cook for 2 more minutes.
- Add 1 can of chicken broth. Cook and stir for 5 minutes.
- Add the diced butternut squash and cook for 2 minutes, stirring well.
- Add the second can of chicken broth, salt, and the uncooked pasta. Refill one of the now-empty broth cans with water and add the water to the pan. Bring to a boil over high heat, then reduce the heat and allow to simmer for 15 minutes, or until pasta is cooked to al dente, stirring occasionally.
- Remove pan from heat, stir in the Parmesan cheese and softened butter. Serve warm and enjoy!
