My wife picked up a few bags of butternut squash pumpkin-shaped pasta from Trader Joe’s this past October. I finally got around to using them this afternoon. It turned out okay, though the pasta needed to cook serval minutes longer than the instructions on the package suggested.
Recipe
Ingredients
2 14oz packages Trader Joe’s butternut squash pasta
5 links chicken Italian sausage
2 Tbsp extra virgin olive oil
3 shallots, chopped
1 1/4 cups heavy cream
1 egg yolk
4 oz Nine Pin Signature cider
1/2 cup chicken stock
1/2 tsp dried thyme
1/2 tsp ground sage
1/2 tsp garlic powder
Salt and pepper to taste
Instructions
Boil salted water to cook the pasta
Slice the chicken sausage into bite-sized pieces. Chop the shallots.
Sauté the sausage and shallots in the olive oil over medium-high heat. Add the seasoning.
Drop the pasta when you turn on the heat to sauté. Cook until al dente.
Gently beat the egg yolk into the heavy cream.
Three minutes before the pasta is done, add the cider. Let it cook for thirty seconds, and then add the stock.
One minute before the pasta is done, add the egg and cream mixture.
Drain the pasta (reserve a cup of the cooking liquid) and add it to the sauce. Turn the heat down to low and mix it all together. Cover and continue to cook until the pasta is at the desired tenderness.
Serve hot. Cholula sauce is a great addition.
