Description
Savory Italian sausage mingles with tender Brussels sprouts and sweet squash in this creamy penne that simmers together to create a heartwarming autumn dinner.
Ingredients
- 8 ounces penne pasta
- 12 ounces Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sausage and cook, breaking up with a spoon, until browned.
- Add onion and garlic, sauté until translucent, about 3 minutes.
- Stir in Brussels sprouts and butternut squash; cook for 5 minutes.
- Pour in chicken broth, bring to a simmer, then stir in penne pasta.
- Cover and cook, stirring occasionally, until pasta is al dente, about 10 minutes.
- Remove lid; stir in heavy cream, red pepper flakes, salt, and pepper.
- Sprinkle Parmesan cheese over pasta and stir until melted and sauce thickens.
- Garnish with parsley before serving.
Notes
- Use pre-cooked or frozen butternut squash to save prep time.
- Adjust sausage spice level by choosing mild or hot variety.
- Substitute half-and-half for heavy cream for a lighter option.
- Leftovers keep well refrigerated for up to 3 days.