Description
Hearty sausage and pasta recipe brings Italian countryside comfort to your table. Rustic flavors blend seamlessly, creating a satisfying meal you’ll savor with each delicious bite.
Ingredients
Scale
Roasted Vegetables:
- 3 cups (710 ml) butternut squash, peeled, seeded, cubed
- 12 ounces (340 grams) Brussels sprouts, halved
- 3 tablespoons (45 ml) olive oil (divided)
Pasta & Protein:
- 8 ounces (227 grams) bow tie pasta
- 12 ounces (340 grams) cooked smoked sausage (cajun, andouille, or regular)
- 1 tablespoon (15 ml) olive oil
Sauce & Seasonings:
- 5 cloves garlic, minced
- 2 tablespoons (30 grams) butter
- 1/4 teaspoon smoked paprika
- Fresh thyme
- Salt and pepper to taste
Instructions
- Prepare the butternut squash by cutting into uniform cubes, ensuring even cooking. Drizzle with olive oil and season with salt and pepper. Arrange on a parchment-lined baking sheet, creating a single layer for optimal roasting at 400F for 15-20 minutes until edges caramelize and squash becomes tender.
- Slice brussels sprouts in half, maintaining their structural integrity. Coat with olive oil and season generously. Spread on a separate baking sheet, positioning alongside the squash in the 400F oven. Roast for 20-30 minutes until edges crisp and interiors soften.
- Fill a large pot with water, bringing to a rolling boil. Add bow tie pasta, cooking according to package instructions until al dente. Drain thoroughly, reserving minimal moisture.
- Heat olive oil in a spacious skillet over medium-high heat. Slice sausage into diagonal medallions, allowing maximum caramelization. Cook for approximately 5 minutes per side until a rich golden-brown crust develops.
- Reduce skillet heat, introducing minced garlic and allowing it to become fragrant. Incorporate butter, creating a luxurious coating. Introduce drained pasta, tossing to ensure complete integration with the garlic butter sauce. Season with salt, pepper, and a hint of smoked paprika.
- Combine roasted vegetables and sautéed sausage with the pasta. Sprinkle fresh thyme leaves throughout, gently folding to distribute flavors evenly. Taste and adjust seasonings as needed, ensuring a harmonious blend of autumn-inspired ingredients.
Notes
- Customize Roasting: Experiment with different squash varieties like acorn or kabocha for unique flavor profiles and textures.
- Vegetarian Swap: Replace sausage with plant-based sausage or roasted chickpeas to create a meat-free version of this hearty autumn dish.
- Spice Enhancement: Boost flavor by adding red pepper flakes or a pinch of nutmeg to the garlic butter sauce for extra warmth and depth.
- Make-Ahead Friendly: Roast vegetables and cook sausage in advance, storing separately to quickly assemble the meal during busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 45 mg