Pasta with Squash Sausage and Lettuce Cream: Sweet squash, hearty sausage and fresh mint make for the perfect winter pasta dish.
Serves 4
INGREDIENTS
5 large lettuce leaves
9 OZ. ricotta
1 onion
14 OZ. fresh sausage
extra-virgin olive oil
dry white wine
10 OZ. butternut squash
2 CUPS small pasta
mint
INSTRUCTIONS
Clean and boil the lettuce leaves, drain, squeeze and purée with the ricotta and a pinch of salt to obtain a smooth cream.
For the pasta: Chop the onion. Remove the sausage from the casing and cut into 1/2″ pieces. Heat 1 Tbsp. oil in a large pan over medium heat, add the onion and brown for 5 minutes. Then add the sausage; cook it by crushing and crumbling it for a couple of minutes. Add a splash of wine and cook for another 8-10 minutes.Â
Dice the squash in 1/4″ cubes. Heat 1 Tbsp. oil in another pan and cook the squash for around 5 minutes.
Bring a large pot of water to a boil and add salt. Add the pasta, cook to al dente, drain it reserving 1 cup pasta cooking water. Spoon the pasta directly into the pan with the sausage; add the squash and stir, adding, if needed, a little cooking water. Top with the cream and mint leaves to taste.
