Busiate con Zucca & Salsiccia

During our recent visit to NYC, Heidi and I visited Eataly on 5th Avenue to peruse their Italian goods. We both picked up this Busiate pasta and made a plan to each make something different with it…so, for today’s meal I roasted some butternut squash (Zucca) and cooked up some mild Italian sausage (Salsiccia) seasoned with a touch of nutmeg …added a white wine-cream sauce and voilà! A star was born…

Busiate con Zucca & Salsiccia
extra virgin olive oil
20 oz chopped butternut squash
1 lb mild Italian sausage
3 garlic cloves, minced
salt & fresh ground pepper
ground nutmeg
1 tablespoon flour
1/2 cup white wine
3/4 cup heavy cream
1/2 cup chicken stock
1 lb Busiate pasta
fresh shredded Parmesan cheese

Heat oven to 450°F. Place butternut squash in a large mixing bowl along with 1 tablespoon extra virgin olive oil and salt & fresh ground pepper to taste. Roast in heated oven 15-20 minutes until tender. Meanwhile, heat a little olive oil in a large skillet on medium high heat. Crumble the sausage and add to the skillet; cook until no longer pink, chopping into small bits. Add the minced garlic and cook another minute. Season with 1/2 teaspoon salt, 1/4 teaspoon fresh ground pepper and 1 teaspoon ground nutmeg; cook another minute or two. Sprinkle the flour over the cooked sausage. Stir in the white wine, heavy cream and chicken stock; simmer on low until slightly thickened. While butternut squash is roasting and sausage is cooking, prepare the Busiate pasta as package directs; drain and place pasta back into cooking pot. Add the roasted squash and the sausage in white wine-cream sauce. Toss to combine. Serve hot with some freshly shredded Parmesan cheese on top! Makes 4-6 servings.