Penne with Sausage, Squash & Chard

Original cookbook page 51

Get dinner on the table even faster by using pre-cubed squash in this creamy pasta. Found in the produce section of large grocery stores, the cut butternut is a little bigger than you need here, so you will have to do some chopping—but the peeling and gutting has been done for you. Score!

Ingredients

• 8 ounces whole-wheat penne
• 2 cups diced butternut squash (½-inch pieces)
• 4 cups lightly packed chopped chard
• 1 cup diced smoked sausage
• ½ cup finely chopped shallot
• 2 tablespoons butter
• 1 tablespoon chopped fresh sage
• 2 tablespoons all-purpose flour
• 2 cups low-fat milk
• 1 cup freshly grated pecorino cheese, plus more for serving
• ½ teaspoon salt
• Pinch of freshly grated nutmeg
• Crushed red pepper flakes for garnish

Instructions

1. Bring a large pot of water to a boil. Add pasta and cook for 2 minutes. Add squash and cook for 6 minutes. Add chard and cook until the pasta is tender, 1 to 2 minutes more. Drain and return to the pot.
2. Meanwhile, combine sausage, shallot and butter in a large saucepan over medium heat. Cook, stirring occasionally, until the shallot is soft, about 5 minutes. Add sage and sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk and cook, whisking occasionally, until the sauce starts to thicken, about 5 minutes. Stir in cheese, salt and nutmeg; cook until the cheese melts and the sauce is thick.
3. Pour the sauce over the pasta mixture and stir to coat. Serve topped with more cheese and pepper flakes, if desired.