Home > Le Creuset's Recipes > Creamy Butternut Squash Orecchiette with Italian Sausage

Creamy Butternut Squash Orecchiette with Italian Sausage

Sweet butternut squash and savory Italian sausage simmer into a rich ragù, layered with white wine, caramelized shallots, and Pecorino Romano. Tossed with orecchiette and finished with creamy ricotta, this comforting pasta is the perfect blend of rustic elegance for cozy Autumn dinners and gatherings.


Ingredients


  • 4 tablespoons (60ml) olive oil, divided, plus more for drizzling


  • 1 pound chicken or pork Italian sausage, casing removed


  • 5 shallots, thinly sliced (about 150g)


  • 5 cloves garlic, thinly sliced (about 20g)


  • 1½ pounds butternut squash, cubed (about half of a large squash)


  • 1 cup (240ml) dry white wine


  • 1 tablespoon (21g) honey


  • 3 sprigs thyme


  • 12 oz (340g ) dried orecchiette


  • ½ cup (50g) Pecorino Romano cheese, grated


  • Kosher salt and freshly ground black pepper


  • ½ cup (50g) ricotta cheese (optional)



  • Chili flakes, for serving (optional)

Instructions


  • Heat 2 tablespoons of oil in a large Dutch oven over medium heat. Add the sausage and sear, breaking it into pieces about the size of small meatballs. Cook until browned on all sides, about 5 to 7 minutes. Transfer to a plate a set aside.


  • Add the remaining 2 tablespoons olive oil to the pot. Add the shallots and garlic and season with Kosher salt. Reduce heat to medium-low and cook, stirring frequently, until softened and caramelized, about 10 minutes. If the bottom of the pot begins to darken too quickly, add a splash of water and scrape up any browned bits.


  • Increase heat to medium-high. Add the squash and season with additional Kosher salt and black pepper. Cook, stirring occasionally, about 5 minutes. Add the white wine and scrape up any browned bits from the bottom from the pot. Stir in the honey.


  • Return the sausage to the pot and add the thyme sprigs. Bring to a simmer, then cover and reduce heat to low. Cook until the squash is very tender, 15 to 20 minutes.


  • Meanwhile, bring a large pot of generously salted water to a boil. Cook the orecchiette until al dente. Reserve 1 cup of pasta water before draining.


  • Remove and discard the thyme sprigs. Add the orecchiette and 1 cup reserved pasta water to the squash mixture. Increase heat to medium-high and cook, stirring frequently, until some of the squash breaks down and creates a thick, silky sauce that coats the pasta, about 2 to 3 minutes.


  • Remove from heat and stir in Pecorino Romano until incorporated.


  • Top with ricotta, if desired. Finish with chili flakes and a drizzle of olive oil.