Butternut Squash Pasta with Brown Butter, Crispy Sage, Italian Sausage & Walnuts


Ingredients (4 servings)
• Pasta
◦ 12 oz fresh butternut squash–infused pasta (tagliatelle, pappardelle, or fettuccine)
◦ Salt for pasta water
• Main Components
◦ ¾ lb Italian sausage (mild or spicy, casings removed)
◦ 6 tbsp unsalted butter
◦ 12 fresh sage leaves
◦ ½ cup walnuts, roughly chopped
◦ ¼ tsp freshly grated nutmeg (a small grating goes a long way)
◦ Salt & freshly ground black pepper
• Finish
◦ ½ cup freshly grated Parmesan or Pecorino Romano
◦ Extra chopped walnuts for garnish
Method
1 Cook the Sausage
◦ In a large skillet over medium heat, cook sausage until browned and crumbled (6–7 minutes). Remove with a slotted spoon, leaving any flavorful drippings behind.
2 Make the Brown Butter & Sage
◦ Add butter to the skillet and melt over medium-low heat.
◦ Once it foams, add sage leaves. Fry until crisp (about 1 minute), then remove and drain on paper towels.
◦ Continue cooking butter until golden brown and nutty, swirling the pan (another 2–3 minutes).
3 Toast the Walnuts
◦ Add chopped walnuts to the brown butter and toast lightly for 1–2 minutes. Season with a pinch of salt, pepper, and the grated nutmeg.
4 Cook the Pasta
◦ Boil butternut squash pasta in salted water until al dente. Reserve ½ cup cooking water, then drain.
5 Bring It Together
◦ Add drained pasta and sausage into the skillet with brown butter and walnuts. Toss well, loosening with a splash of pasta water if needed.
◦ Fold in Parmesan, adjusting seasoning to taste.
6 Finish & Serve
◦ Plate pasta, top with crispy sage leaves and extra walnuts.
◦ Serve immediately with more cheese at the table.