Orecchiette with roasted squash, parmesan, kale and sausage | Olymel

Ingredients

• 6 mild italian sausages, skin removed and roughly crumbled
• 1 litre (4 cups) butternut squash, diced
• 30 ml (2 tablespoons) olive oil
• 375 g (¾ lb.) orecchiette
• 500 ml (2 cups) kale, removed from stalks and torn into pieces
• 2 shallots, finely chopped
• 10 ml (2 teaspoons) fennel seed
• 250 ml (1 cup) white wine
• 190 ml (¾ cup) 15% cooking cream
• 125 ml (½ cup) pasta cooking water
• 190 ml (¾ cup) fresh parmesan, grated
• 30 ml (2 tablespoons) fresh sage, finely chopped
• 2 garlic cloves, finely chopped
• Salt and freshly ground pepper to taste
• In a saucepan, sweat the onion and the garlic in the oil. Do not overcook. Add the tomatoes, crushed by hand.
• Add the tomato paste and sugar; season.
• Bring to a boil and let simmer slowly for 30 minutes. Remove from heat; add the basil.
• Adjust seasoning and set aside, keeping hot.
• Ajouter la crème et l'eau de cuisson, porter à ébullition. Incorporer la courge et les pâtes. Chauffer jusqu'à ce que tout soit bien chaud. Ajouter le parmesan et la sauge.
• Remuer et rectifier l'assaisonnement au besoin.