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Delicious Autumn Sausage Pasta

A cozy fall pasta with smoky sausage, sweet roasted butternut squash, and earthy Brussels sprouts, tossed in a light garlic-herb sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb farfalle (bowtie) pasta
  • 12-14 oz smoked sausage e.g., Kielbasa, sliced
  • 1 small butternut squash peeled, seeded, and cubed
  • 1 lb Brussels sprouts trimmed and halved
  • 0.25 cup olive oil divided
Sauce & Seasonings
  • 4-5 cloves garlic thinly sliced
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 0.5 tsp red pepper flakes optional
  • Salt and pepper to taste
  • 0.5 cup grated Parmesan cheese plus more for serving
  • 0.25 cup fresh parsley chopped, for garnish

Equipment

  • Large baking sheet
  • Large pot
  • Large skillet or Dutch oven

Method
 

  1. Preheat oven to 400°F (200°C). On a baking sheet, toss butternut squash and Brussels sprouts with 3 tbsp olive oil, salt, and pepper.
  2. Roast for 20-25 minutes, tossing once, until tender and caramelized.
  3. While vegetables roast, cook farfalle pasta in a large pot of salted boiling water until al dente.
  4. Before draining, reserve 1 cup of starchy pasta water. Drain pasta.
  5. In a large skillet over medium-high heat, heat 1 tbsp olive oil. Add sliced sausage and cook until browned on both sides.
  6. Reduce heat to medium. Add sliced garlic and cook for 1-2 minutes until fragrant. Stir in thyme, rosemary, and red pepper flakes.
  7. Add the cooked pasta, roasted vegetables, and 0.5 cup Parmesan cheese to the skillet.
  8. Toss to combine, adding 0.5 cup of reserved pasta water to create a light sauce. Add more water as needed.
  9. Taste and season with salt and pepper. Serve immediately, garnished with fresh parsley and extra Parmesan.

Notes

Don't overcrowd your vegetable baking sheet! Use two if you need to, to ensure they roast and caramelize, not steam.