Ingredients
3tbspextra virgin olive oil
¾lbbutternut squash,peeled
salt,to taste
1onion
1lbhot Italian sausage
12ozfarfalle
½cuppecorino romano,freshly ground
1tbspflat leaf parsley,chopped
Preparation
In a large, deep skillet, heat 2 tablespoons of olive oil. Add the squash, season lightly with salt, and cook for about 8 minutes over high heat, stirring, until tender and lightly browned.
Using a slotted spoon, transfer the squash to a plate. Add the remaining olive oil to the skillet. Add the onion and sausage and cook over high heat, breaking up the sausage with a spoon, until lightly browned and cooked through.
Return the squash to the skillet.
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.
Add the pasta to the skillet along with the reserved cooking water and the cheese and cook for 1 to 2 minutes over moderately high heat, stirring, until the sauce is thick and creamy.
Transfer the pasta to a bowl, sprinkle with the parsley, and serve right away.
