Orichette Pasta With Butternut Squash, Sage & Italian Sausag

“This is really amazing, colorful and oh so tasty! The combination of sweet squash combined with sage, sweet or spicy Italian sausage is incredible! The Orichette pasta, "Little lamb ears" is perfect for this dish. I cooked the squash and sausage ahead of time, and set aside. This worked well since everything is heated through before cooking. This recipe was passed along to me from a GF. She's been bragging on it for years. I finally made it and now wonder WTH took me so long! From: Traditional Home, Sept. 2006 Although this recipe states that it serves 6-8, I think it serves 4-6 as a main dish. Serve with a green salad and sautéed haricot verts, some crusty bread and you have a lovely meal! Oh, don't forget the vino :D”

Ingredients Nutrition


  1. Boil water (salted) for pasta.
  2. Heat large skillet over med-high heat. Add olive oil; swirl to coat pan.
  3. Add squash and cook 5-6 minutes until browned and caramelized, tossing until all sides are browned. Transfer to bowl. *This can be done ahead of time.
  4. Add sausage to pan and cook until well browned. Drain. Return sausage to pan.
  5. Stir in garlic and crushed red pepper, if using, and cook 1 minute.
  6. Add white wine and simmer, uncovered, 1-2 minutes stirring constantly and scraping pan to loosen any brown bits. *This can be done ahead of time.
  7. As a time saver: At this point you can set the squash and sausage aside.
  8. Return squash to pan; add chicken broth and sage. Bring to boil and reduce heat. Cover and simmer, stirring occasionally, until squash is very tender, about 10-12 minutes.
  9. Add pasta to the boiling water for pasta. Cook pasta according to package directions. When al dente, drain well.
  10. Add pasta to squash & sausage mixture, then cook and stir for 2 minutes.
  11. Add paremesan, pepper , season to taste with salt. Serve.

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