Cozy Up with Our Autumn-Inspired Penne! 🧀🌰

Introduction

As the leaves begin to turn and the air becomes crisp, there’s nothing quite like a comforting pasta dish to celebrate the flavors of autumn. This Autumn-Inspired Penne is a delightful blend of hearty ingredients, featuring savory Italian sausage, roasted butternut squash, and fragrant sage, all enveloped in a creamy sauce that will warm your soul. I recently made this dish for my family, and it was an instant hit! The combination of flavors not only filled our bellies but also made our home smell like a cozy fall evening. Each bite is a reminder of the season, making it perfect for gatherings or a simple weeknight dinner.

Ingredients

• 12 ounces mini penne pasta
• 2 tablespoons olive oil
• 1 pound mild Italian sausage, removed from casings
• 3 tablespoons fresh sage, chopped
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 teaspoon red pepper flakes
• 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 1 large onion, minced
• 4 cloves garlic, minced
• Salt and black pepper, to taste
• 1/2 cup dry white wine or vermouth
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1/2 cup crumbled goat cheese

Instructions

Cook the Sausage

1. Heat olive oil in a large, deep skillet over medium-high heat.
2. Add the sausage, breaking it into pieces with a spoon.
3. Stir in the chopped sage, allspice, nutmeg, and red pepper flakes. Cook until the sausage is thoroughly browned, about 6 minutes.

Sauté the Vegetables

1. To the skillet, add the cubed butternut squash, minced onion, and minced garlic.
2. Season with salt and pepper.
3. Cook, stirring occasionally, until the vegetables start to soften, about 2-3 minutes.
4. Pour in the white wine, cover, and reduce heat to medium-low.
5. Let simmer, stirring occasionally, until the squash is tender, about 18-20 minutes.

Prepare the Pasta

1. While the vegetables are cooking, bring a large pot of salted water to a boil.
2. Cook the penne until al dente according to package instructions. Drain, reserving 1 cup of the pasta cooking water.

Combine and Finish

1. Add the drained pasta to the skillet with the squash and sausage mixture.
2. Pour in the reserved pasta water and stir in the Parmesan cheese.
3. Stir over medium-low heat until the mixture becomes creamy, about 1-2 minutes. Adjust seasoning with salt and pepper.

Serve

1. Garnish with chopped parsley and crumbled goat cheese before serving warm.

Nutrition Facts

• Servings: 6
• Calories per serving: Approximately 450

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

How to Serve

• Serve warm, garnished with fresh parsley and crumbled goat cheese.
• Pair with a side salad for a complete meal.
• Enjoy with crusty bread to soak up the delicious sauce.

Additional Tips

1. Sausage Options: Feel free to use turkey sausage or a spicy sausage if you prefer a bit of heat.
2. Vegetable Variations: Substitute butternut squash with sweet potatoes or pumpkin for a different flavor profile.
3. Make Ahead: You can prepare the sausage and vegetable mixture ahead of time and store it in the refrigerator until you’re ready to cook the pasta.
4. Leftover Cheese: If you have leftover cheeses, feel free to add them in for more flavor!
5. Wine Substitute: If you don’t have white wine on hand, vegetable or chicken broth works as a great substitute.

Recipe Variations

• Vegan Option: Replace the sausage with plant-based sausage and use nutritional yeast instead of Parmesan.
• Gluten-Free: Use gluten-free pasta and check that all other ingredients are gluten-free.
• Herb Swap: Experiment with different herbs like thyme or rosemary in place of sage.

Serving Suggestions

• Serve with a light arugula salad dressed with lemon vinaigrette.
• Offer a selection of artisan bread for dipping into the sauce.
• Pair with a glass of white wine or apple cider to enhance the autumn flavors.

Freezing and Storage

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish freezes well. To freeze, cool completely, then transfer to a freezer-safe container. It can be stored for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water or broth to restore creaminess.

FAQ Section

1. Can I use a different type of pasta?
   Yes! Any pasta shape you prefer can be used, though shorter shapes like penne hold the sauce well.
2. Is it necessary to use white wine?
   While it adds depth of flavor, you can substitute it with broth if desired.
3. How can I make this dish spicier?
   Add more red pepper flakes or include diced jalapeños for an extra kick.
4. Can I prepare this dish in advance?
   Yes, you can prepare the sausage and vegetable mixture a day ahead and store it in the refrigerator.
5. What can I use instead of goat cheese?
   Feta cheese or ricotta can be great alternatives.
6. Can I omit the nuts?
   Yes, if you have a nut allergy or preference, feel free to leave out the nuts.
7. How do I know when the squash is tender?
   It should be easily pierced with a fork when it’s done cooking.
8. What type of sausage is best?
   Mild Italian sausage is preferred for this recipe, but you can experiment with other flavors.
9. Can I add more vegetables?
   Absolutely! Spinach, kale, or bell peppers can all be great additions.
10. What do I do if the sauce is too thick?
    Add a bit more reserved pasta water to thin it out as needed.

Conclusion

This Autumn-Inspired Penne is more than just a meal; it’s a celebration of seasonal flavors that brings warmth and comfort to your table. With its hearty ingredients and creamy texture, it’s the perfect dish to cozy up with during those chilly fall evenings. Whether you’re enjoying it with family or serving it at a gathering, this pasta will surely become a new favorite in your autumn repertoire. So grab your ingredients, embrace the flavors of the season, and enjoy a comforting bowl of deliciousness!

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