Butternut squash pasta with Italian sausage in a sage infused mustard cream sauce. It’s all those things that you love about fall wrapped into a single dish – hearty, spicy, warm, and cozy… but don’t get too excited. It’s been drummed into me from a young age that eating anything with heavy cream in it is taboo, and it is likely to lead you to a tragic, untimely death. My Mom has a wild imagination. She successfully scared me off of all things cream. Even Mac and Cheese was suspect. It wasn’t until I was older that I finally realized that her fear of cream stemmed more from a fear of fitting into her skinny jeans (yes, it’s creepy, a few years ago she traded in her high-waisted 80s mom jeans for actual skinny jeans, and to her credit, she looks great in them) then the fact that eating a serving of fettuccine Alfredo once every three years will automatically cause you to prematurely keel over. In deference to a traumatic childhood devoid of the wonders of velvety, creamy goodness, and in consideration to the fact that I actually plan to serve this to my Mother, I replaced a large portion of the cream found in the original recipe with a 1% milk based béchamel sauce. Tragic, I know, but it still turned out great, and reduced some of the decadent fat guilt that was still sufficiently present due to the gratuitous use of pork sausage. Also, the moment I removed the heavy cream from the fridge, my Mom was hovering over my shoulder watching my every move like a honey badger surveying a hen house, and who am I to brave her skinny jean defying wrath?
- 1 lb Butternut Squash Pasta
- 1/2 lb Sweet Italian Sausage
- 1/2 lb Hot Italian Sausage
- 10-15 Sage leaves
- 2 tbsp Flour
- 1 cup Milk
- 1/4 cup Dry White Wine
- 1 tbsp Dijon Mustard
- 3 -5 tbsp Heavy Cream
- Salt and Pepper for seasoning
- Put the pasta on to cook while you make the sauce.
- In a deep skillet crumble up and brown the sausage.
- Once the sausage is cooked remove it from the skillet, and set it aside to dry on a paper towel.
- Drain all but about 2 tbsp of the sausage fat from the bottom of the skillet.
- Stir the flour into the two remaining tablespoons of fat.
- Add the milk, and whisk the sauce gently until it starts to boil and thicken.
- In a bowl combine the mustard and the wine.
- Once the sauce has thickened, gradually pour the mustard wine mixture into milk while continuing to stir and thicken.
- Gradually stir in the heavy cream.
- Stir in the sage, and season the sauce lightly with salt and pepper.
- Remove the sauce from the heat, and reintroduce the sausage.
- Pour the sauce over the cooked and drained pasta, and serve.