I think of making this every time the weather turns a bit cooler. The whole wheat pasta and mushrooms give an earthy aspect to this pasta dish. The sweet turkey sausage is not only a lighter alternative to pork sausage but it lends a spicy bite. And the Butternut Squash rounds out the flavors with a sweet note. The dish is finished with a simple Italian sauce called a burro fuso, which is starchy pasta water, butter cooked together and thickened with Parmesan.
Whole Wheat Pasta w/ Turkey Sausage, Peas, Mushrooms & Butternut Squash
Adapted from Everyday Italian by Giada DeLaurentiis
- Extra Virgin Olive Oil
- 4 links of Italian Sweet Turkey Sausage, squeezed out of its casing
- 1 small butternut squash, cubed
- 10 oz. cremini mushrooms, sliced
- 10 oz. package frozen peas, slightly defrosted
- 2 T. butter
- 1/2 c. grated Parmesan cheese
- Salt & Pepper
- Preheat oven to 350 degrees
- Toss cubed butternut squash with olive oil, salt and pepper on a baking sheet and roast for 30 minutes or until done.
- Meanwhile, heat 2 Tablespoons of olive oil in a large saute pan. Add turkey sausage and saute until golden brown breaking up any large clumps. Remove and drain on separate plate.
- Add two more tablespoons of oil to saute pan. Add mushrooms and 1/2 teaspoons each salt and pepper. Saute until liquid had evaporated and add peas until heated through. Return sausage to the pan and heat through.
- Cook pasta according to package instructions in a pot of salted water. Before draining pasta reserve a 1/2 c. of the pasta water. Drain pasta and add it to the sausage mixture. Add squash to mixture as well.
- Add reserved pasta water, butter and Parmesan cheese and toss to combine off of the heat.