Pappardelle with Roasted Butternut Squash and Tomato Ragu
Ingredients
The sauce
-
2
tablespoons
extra virgin olive oil
-
1
pound
ground spicy Italian sausage
-
½
sweet onion
chopped
-
3
cloves
garlic
-
to taste
kosher salt and pepper
-
1½
cups
cubed butternut squash
-
1
can (28 ounces)
San Marzano tomatoes
-
½
cup
red wine
-
1
bay leaf
-
4
leaves
fresh sage
-
2
sprigs
fresh thyme
-
4
tablespoons
butter
The pasta
-
1
pound
Pappardelle or your favorite cut of pasta
For serving
-
burrata cheese
-
parmesan cheese
Instructions
- Preheat the oven to 425°F.
- Heat olive oil in a large skillet over medium heat, then add sausage, onion, and garlic, cooking until browned.
- Season with salt and pepper, then stir in butternut squash and cook until golden.
- Remove from heat and mix in tomatoes, wine, bay leaf, sage, thyme, and arrange butter on top.
- Transfer to the oven and roast for 30-35 minutes until squash is soft and sauce thickens.
- Remove bay leaf and thyme sprigs.
- Boil salted water and cook pasta according to package directions until al dente, then drain.
- Stir the pasta into the Ragu sauce and serve topped with burrata and parmesan.
Nutrition Facts (estimated)
Servings
8 servings
Calories
589
Total fat
30g
Total carbohydrates
50g
Total protein
25g
Sodium
600mg
Cholesterol
80mg
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