Servings: 6 servings
Ingredients
- 6 oz reduced-fat ground pork sausage optional
- 12-16 oz sliced fresh cremini mushrooms
- 1 yellow onion chopped
- 1 small butternut squash 1/4 inch, cubed
- 4 Tablespoons fresh sage chopped
- 1 1/2 Tablespoons garlic chopped
- 1/2 C white wine
- 16 oz rigatoni or wide pasta
- 1 C chicken stock
- 3 Tablespoons heavy cream
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 Cup fresh parsley finely chopped
- 3 Tablespoons roasted pumpkin seed kernels (pepitas)
- 1/3 Cup pecorino Romano cheese grated, divided
- Zest of one lemon
Instructions
- Cook sausage, mushrooms, onion, squash, sage, and garlic in a large skillet over medium-high, stirring often, until sausage is cooked through and crumbled, 8 to 9 minutes. Add wine; cook until almost absorbed, 1 to 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling water 4 minutes, or to desired degree of doneness. Drain.
- Stir stock into sauce; bring to a boil. Reduce heat to medium; cook 1 minute. Stir in pasta, cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 1 to 2 minutes.
- Stir together parsley, pepitas, cheese, zest, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl. Divide pasta among 4 bowls; top with parsley mixture.
Notes
Adapted from Cooking Light
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