Tuesday, January 26, 2016

Butternut, Leek and Sausage Pasta

Wow, is this good and It only dirtied two pans! It makes quite a bit so plan on feeding guests or having leftovers for days. I had extra leeks from the other day and lost interest in the recipe I saved them for so this was how it started. 
Here's what you need:
1 lb pasta
4 cups chicken stock
1 cup half&half 
1 lb Italian sausage
1 1/2 leeks cleaned and chopped
1 butternut squash, cut up and roasted
Grated Parmesan 
Salt, pepper and garlic 
Fresh chopped parsley
Start by peeling and chopping squash into 1 inch pieces, season and drizzle with oil. Roast in a 400 degree oven for approximately 40 minutes. While the squash is cooking, clean the leeks (you can substitute with yellow onions).  
Remove sausage from casings and brown in a large sauté pan that has a lid (for later), add leeks and some crushed garlic, salt and pepper and cook over medium heat until softened. Check on the squash every once in a while, move it around to keep it from over-browning. Add broth and cream and slowly bring to a boil, add pasta making sure there is enough liquid to just cover it. Reduce heat, cover and set timer for 10 minutes. After 10 minutes, uncover and stir. The pasta should be almost aldente, add a little water if it's all gone and continue to cook covered for a few more minutes. If there is too much liquid, continue cooking for a few minutes uncovered. 
Remove from heat, stir in grated cheese until it forms a creamy sauce, add in squash, sprinkle with parsley and serve. 

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