Penne With Butternut Sage Sauce Recipes

Steps:

• Process squash and onion in a food processor until finely chopped, about 1 minute.
• Heat butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds. Add chopped squash mixture, water, salt, and pepper and simmer, uncovered, stirring occasionally, until water is evaporated and squash is very tender, 8 to 10 minutes. Stir in Parmigiano-Reggiano and remove squash mixture from heat.
• While squash mixture simmers, cook penne in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander. Add 1/2 cup cooking water to squash mixture, then add drained pasta, tossing to combine.
• Thin sauce with additional cooking water as desired and serve pasta with additional cheese on the side.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.
• Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
• Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan.

Steps:

• In a large frying pan sauté the garlic, onions and mushrooms in the oil and butter until tender.
• Deglaze the pan with the wine.
• Add the cream and sage and simmer for a few minutes.
• Stir in the cheese.
• Season with pepper.
• In a large pot bring 6 quarts of salted water to a boil. Cook the penne for about 10 to 12 minutes until al dente.
• Drain and add the penne to the sage cream sauce.
• Plate and garnish with parsley.

Steps:

• 1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. 2. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add squash, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and cook until squash is softened and browned, about 5 minutes. Add sage and garlic and cook until fragrant, about 30 seconds; add squash mixture to pasta. 3. Add butter and hazelnuts to now-empty skillet and cook over medium-high heat until both are browned and fragrant, about 2 minutes. Remove skillet from heat and stir in lemon juice and 1/4 cup reserved cooking water (butter will foam and sizzle). Stir hazelnut mixture and 1/2 cup Parmesan into pasta and season with salt and pepper to taste. Adjust consistency with remaining reserved cooking water as needed. Serve, sprinkled with remaining 1/2 cup Parmesan.

Steps:

• 1. Preheat the oven to 425°F.
• 2. Toss the squash cubes in a bowl with 1 tablespoon of the oil and 1/2 teaspoon of the salt (if using) and mix well. Spread onto a baking pan in a single layer and roast for 20 to 30 minutes until soft. Increase the oven temperature to broil and broil the squash for 2 minutes more.
• 3. When the squash is almost done, bring a large pot of water to a boil over high heat. Add 1 tablespoon of the salt (if using) and the penne and cook according to the package instructions until al dente. Reserve 1/3 cup of the cooking water and drain the pasta.
• 4. Place half of the squash into a blender along with the reserved pasta water and puree until it is smooth. It should have the consistency of tomato sauce.
• 5. Put 2 tablespoons of the oil in a large pan over low heat. Add the onion and the remaining 1/2 teaspoon of salt (if using) and cook until the onion is softened.
• 6. Add the squash puree and roasted squash cubes to the onion, and sauté for 1 minute.
• 7. Stir in the drained pasta, and remove the pan from the heat.
• 8. Stir in the Parmigiano, parsley, and pepper, and drizzle with the remaining 3 tablespoons of oil.

Steps:

• Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but just short of the point at which you want to eat it.
• Meanwhile, place butter and olive oil in a saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage. Cook until the butter and oil begin to brown and the sage shrivels.Turn heat down to low.
• When pasta is almost done, scoop out a cupful of the cooking water and set aside. Drain the pasta, immediately add it to the sage mixture, and raise the heat to medium.
• Add 1/2 cup of the reserved water, and stir. Cook about 30 seconds or until some of the water is absorbed and the pasta is perfectly done.
• Stir in the cheese until the sauce becomes creamy. Thin it with a little water if necessary.
• Season liberally with pepper, and salt to taste.

Steps:

• Preheat oven to 400 degrees. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes.
• Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta and reserved cooking liquid aside.
• Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, 4 to 5 minutes. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten.
• Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired.

Steps:

• Preheat oven to 450. Peel the squash, remove the seeds, and chop into 1" cubes and place on large baking sheet. On a separate baking sheet, place onion chunks (roughly 1" pieces). Drizzle olive oil over the 2 trays of vegetables and sprinkle liberally with salt and pepper. Mix until well coated, then place in the oven on separate racks. Cook until tender and caramelized, stirring once, about 30 min. While vegetables roast, set a large pot of water to boil for the pasta. When boiling, add pasta and cook as per instructions on box. Creamy Garlic Sage Sauce: As the pasta water heats, start your sauce. Finely chop the sage leaves and mince the garlic. Heat a few tbsp of olive oil and 1 tbsp butter in a saucepan over medium heat. When bubbly, add sage and saute about 3 min, stirring occasionally. Add garlic and continue to cook, stirring regularly, until garlic is fragrant and softened (about 2 min more). Gradually stir in 1/4 c. flour and cook the roux, stirring frequently, about 2 minutes. Gradually add the stock, stirring to incorporate, until smooth. If sauce is too thick, add water a few tbsp at a time until you reach the desired consistency. Add lemon zest and salt to taste. Reduce heat to low, adjust seasoning, add cream (if using) and set aside. Once the pasta is done, re-use the pasta pot for the kale. Add about 2 cups of water, salt liberally, and place over high heat. When water boils, add chopped kale and cook, stirring occasionally until tender, about 4 minutes. Stir together pasta, squash, onion, kale, and sauce. Serve immediately.