Autumn One-Pot Creamy Pasta

Total time: 40 min. / Serves 4

3 Tbs olive oil

1 sage sprig

1lb Italian sausage - about 4 small links (sweet or spicy)

3 cloves minced garlic

2 Tbs flour

1/3 cup dry sherry

1 cup half & half

1 1/2 cup whole milk

3 1/2 cup water

1/8 tsp nutmeg

1/2 cup grated parmesan cheese

1 honey-nut squash (or 1/2 butternut) 1/2 inch dice

12 oz pasta (fusilli or bowtie)

1 cup chopped green beans

salt & pepper to taste

In a large measuring cup or bowl combine half & half, milk and water - set aside. Peel and dice the squash and set aside.

Heat oil in dutch oven or large pot over med-high heat. Add sage and fry until golden and crispy then remove and set aside to cool. De-case sausage and add to hot pot breaking up and allowing it to brown for about 8 minutes. Add garlic and stir for a moment then add flour and toss to coat. Add sherry to deglaze the pan - scraping up all the tasty brown bits that were stuck to the bottom. Slowly add the milk and water mixture to the pot - add a little at a time and stir to make sure it all combines nicely. Allow mixture to come to a simmer then add cheese, nutmeg, squash & pasta. Chop sage leaves and add those in too. Add salt & pepper.

Allow pasta and squash to gently simmer for about 15 minutes. Scraping the bottom and gently stirring every few minutes to avoid sticking. It will thicken into a nice sauce. Stir in green beans and cook for another 5 minutes. Adjust salt & pepper seasonings to taste and serve.

This recipe is pretty versatile. I’ve made it with no half & half and just added extra milk.

I don’t always put green beans in but you can use broccoli as well - just have it cook for maybe 8-10 minutes instead of 5.

I’ve also made it without any parmesan cheese and it was still super tasty.