Autumn Dinner with Sausage, Pasta and Roasted Vegetables (Print version)
A cozy sausage pasta dinner with roasted butternut squash, Brussels sprouts, red onion, garlic butter, and fresh herbs.
# Ingredients:
For the roasted vegetables
01 -
4 cups (about 1 1/4 lb / 565 g) peeled butternut squash, cut into 1-inch cubes
02 -
12 oz (340 g) Brussels sprouts, trimmed and halved
03 -
1 medium red onion, cut into thick wedges
04 -
2 tablespoons olive oil
05 -
1 teaspoon smoked paprika
06 -
3/4 teaspoon kosher salt
07 -
1/2 teaspoon black pepper
For the pasta and sausage
08 -
10 oz (285 g) bow tie pasta
09 -
12 oz (340 g) fully cooked smoked sausage, sliced into coins
10 -
1 tablespoon olive oil
11 -
3 tablespoons unsalted butter
12 -
4 cloves garlic, minced
13 -
1 teaspoon chopped fresh thyme, plus more for serving
14 -
1/2 teaspoon rubbed sage or 1 teaspoon chopped fresh sage
15 -
1/2 cup (50 g) grated parmesan cheese
16 -
1 cup reserved pasta water, as needed
17 -
Red pepper flakes, optional
18 -
Lemon wedges, optional for serving
# Instructions:
01 -
Heat the oven to 425 F. Toss the squash, Brussels sprouts, and red onion with olive oil, smoked paprika, salt, and pepper. Spread on a large lined baking sheet and roast for 24-28 minutes, turning once, until browned and tender.
02 -
Bring a large pot of salted water to a boil. Cook the bow tie pasta until al dente according to the package directions. Reserve 1 cup of pasta water, then drain.
03 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced smoked sausage in a single layer and cook for 4-6 minutes, turning once, until browned at the edges.
04 -
Reduce the heat to medium-low. Add the butter, garlic, thyme, sage, and a pinch of red pepper flakes if using. Cook for 30-60 seconds, stirring often, until the garlic smells fragrant but has not browned.
05 -
Add the drained pasta to the skillet with 1/2 cup reserved pasta water. Toss until the butter and water look glossy and coat the pasta.
06 -
Fold in the roasted vegetables, browned sausage, and parmesan. Add more pasta water a little at a time if needed. Taste, adjust salt and pepper, and serve with extra thyme and lemon wedges if desired.
# Good to know:
01 -
Best served hot, right after tossing.
02 -
Use two baking sheets if the vegetables look crowded.
03 -
If using fresh sausage instead of fully cooked smoked sausage, cook it completely before adding it to the pasta.