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.