Pappardelle With Sausage And Yellow Squash
serves 2-4
Sausage, squash, rosemary and garlic are a balanced, delicious combination. Try substituting zucchini, eggplant or even chunks of tomato for the squash, and another mediterranean herb like thyme or sage would work in place of rosemary.
3 links Italian sausage, casings removed
3/4 pound pappardelle
1 tablespoon unsalted butter
2 medium yellow squash, cut into half-rounds
3 cloves garlic, minced
1 teaspoon chopped fresh rosemary
prep: 10 minutes
total: 25 minutes
large pot
large, nonstick sauté pan
tongs
1. Bring a large pot of water and 2 teaspoons salt to a boil over medium-high heat. Prep all the ingredients. Remove the sausage from the casings and chop it into bite-size pieces.
2. When the water boils, add the pappardelle and stir. Cook until it's al dente, then drain, reserving 1/2 cup of the pasta water.
3. Heat the butter in a large sauté pan over medium-high heat. When the butter's foam has subsided, add the sausage and cook, stirring occasionally, until the sausage is brown, 4-6 minutes.
4. Stir in the squash and season it with a sprinkling of salt and pepper. Cook, stirring often, until the squash softens, 4-6 minutes. Add the garlic and rosemary and cook, stirring constantly, for 30 seconds. Add 1/4 cup of the pasta water and reduce the heat to medium.
5. Add the pasta to the pan and toss everything together for a minute or so. Add a little more pasta water if the sauce seems too dry. There should be just enough liquid to cling to the pasta.
2. When the water boils, add the pappardelle and stir. Cook until it's al dente, then drain, reserving 1/2 cup of the pasta water.
3. Heat the butter in a large sauté pan over medium-high heat. When the butter's foam has subsided, add the sausage and cook, stirring occasionally, until the sausage is brown, 4-6 minutes.
4. Stir in the squash and season it with a sprinkling of salt and pepper. Cook, stirring often, until the squash softens, 4-6 minutes. Add the garlic and rosemary and cook, stirring constantly, for 30 seconds. Add 1/4 cup of the pasta water and reduce the heat to medium.
5. Add the pasta to the pan and toss everything together for a minute or so. Add a little more pasta water if the sauce seems too dry. There should be just enough liquid to cling to the pasta.
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