Pappardelle With Sausage And Yellow Squash
serves 2-4
Recipe from cookthink
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.
ingredients
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
timer
prep: 10 minutes
total: 25 minutes
tools
large pot
large, nonstick sauté pan
tongs
instructions
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.
