Creamy Butternut Squash, Sausage & Goat Cheese Pasta with Sage Brown Butter Pangrattato

This Creamy Butternut Squash Pasta with Sausage is fall on a plate. It strikes the perfect  balance of sweet and savory, with just a hint of heat. The hot Italian sausage adds a punch,  while silky roasted squash and tangy goat cheese create a rich, comforting bowl you’ll want  to crawl into. The pièce de résistance is the sage brown butter pangrattato, adding a nutty,  crispy layer of texture. It’s equal parts cozy and luxurious. 

Prep Time: 15–20 minutes | Cook Time: 25–30 minutes | Total Time: 40–50 minutes 

Serves 4 

INGREDIENTS

Pasta & Sauce 

• ½ lb mezze rigatoni or short pasta (bronze-cut imported from Italy is best)
• 6 oz Bianco & Sons hot Italian sausage meat 
• 1 small butternut squash, peeled and diced into ½-inch cubes 
• 1 small red onion, julienned 
• 4 garlic cloves, thinly sliced 
• 2 tsp fresh thyme, stripped from sprigs 
• ¼ tsp red chili flakes 
• ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc work great) 
• 1 cup chicken stock 
• ¼ cup heavy cream 
• 4 oz goat cheese, plus 2 oz extra for topping
• ½ cup Pecorino Romano, grated 
• 2 tbsp EVOO 
• 1 tbsp butter 
• Salt & pepper, to taste 

Sage Brown Butter Pangrattato 

• ½ stick (4 tbsp) butter 
• 15 sage leaves 
• 1 cup panko breadcrumbs 
• Salt & pepper 

MISE EN PLACE (French culinary term meaning "everything in its place")

• Peel and dice the butternut squash into ½-inch cubes. 
• Slice the red onion into thin strips (julienne). 
• Thinly slice garlic cloves (mandoline works best). 
• Set aside until ready to cook. 

METHOD

1. Brown the Sausage 
   1. Start with a cold pan — this helps render the fat gradually for maximum flavor.
   2. Add 1 tbsp EVOO to a large sauté pan with a lid. 
   3. Scatter the sausage into roughly 1-inch pieces. 
   4. Turn heat to medium and brown on all sides. 
   5. Remove sausage with a slotted spoon, leaving the fat in the pan.
2. Cook the Vegetables & Build the Sauce
   1. Add the remaining 1 tbsp EVOO with the residual sausage fat. Add the diced squash  and sauté until it begins to soften. 
   2. Add onion, thyme, chili flakes, salt, and pepper. Once the onion softens, add garlic and cook until aromatic, about 30 seconds to 1 minute. 
   3. Deglaze the pan with white wine, scraping up caramelized bits. Allow wine to  reduce. 
   4. Add chicken stock, bring to a simmer, cover, and cook until squash is tender, about  5–10 minutes. 
3. Cook the Pasta 
   1. Meanwhile, bring a large pot of salted water to a boil. 
   2. Cook pasta until 1 minute shy of al dente. Reserve some pasta water. 
4. Purée & Finish the Sauce 
   1. Carefully transfer the cooked squash, onion, and garlic along with their cooking  liquid to a blender. Purée until silky smooth. 
   2. Return sauce to the pan over low heat. Stir in cream and 4 oz goat cheese until  smooth. 
   3. Fold the sausage back in. Taste and adjust seasoning.
   4. Add pasta directly into the sauce along with about ¼ cup reserved pasta water. 5. Stir in Pecorino Romano and a pat of butter until the sauce is creamy and glossy. 
5. Make the Sage Brown Butter Pangrattato 
   1. While the squash simmers, melt butter in a skillet over medium-low heat. 
   2. Once it sizzles, add sage leaves and fry until crisp, 1–2 minutes. Transfer sage to  paper towel and season with salt. 
   3. Continue cooking butter, swirling gently, until milk solids turn golden.
   4. Stir in panko breadcrumbs and toast until golden. Season with salt and pepper. Set  aside. 

TO SERVE

• Plate the pasta and top generously with pangrattato, crisp sage leaves, extra goat  cheese crumbles, and more Pecorino Romano. 
• Mangia! 

PRO TIP: This sauce is perfect with gnocchi or baked and stuffed pasta too.