If you know Jeff and I, then you’ll know that we don’t cook much pasta.  I know… it’s not very “Italian” of us, but actually, Italians don’t really eat that much pasta.

Every once in a while, I get inspired to make pasta.  With the holidays approaching, the grocery store is packed with all kinds of really great ingredients.  So I developed a vision for this pasta dish as I was navigating my way through the grocery store.  I was so excited to make this that couldn’t wait for dinner time!

And I was right… this is definitely one of the best pasta dishes I’ve ever made.

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Ingredients:

  • 1 pound ground pork
  • 6-8 jarred chestnuts, chopped
  • 5 leaves of fresh sage, chopped
  • 1/2 cup white cooking wine
  • Olive oil
  • 1 can butternut squash
  • 1 package of dried egg pappardelle (it’s a little lighter than other pasta, but you can use any kind)
  • Salt & pepper
  • Crushed red pepper
  • 1/2 onion
  • Fresh grated Parmesan cheese

Directions:

In a large skillet on medium-high, lightly saute a half an onion, chopped.  Sprinkle with salt, pepper, and crushed red pepper to taste.  Add in the ground pork and the chopped sage.  Let cook until no longer pink, about 8 minutes or so, stirring occasionally. Add in another bit of salt & pepper.

Add in the chopped chestnuts.

Add in the can of butternut squash.  Mix thoroughly.  You’ll notice once you add in the squash that it’ll get really thick.  That’s okay!   image (31)

While this finishes cooking, cook the pasta in boiling water with a handful of salt for about 3 minutes or according to the package.  Drain (save a tiny bit of pasta water) and add right into the skillet with the pork mixture.  Pour over the white wine, roughly about 2 or 3 tablespoons of olive oil, and a little pasta water.  Mix thoroughly, but be careful not to let the pasta break.  Let cook all together on medium heat for 2 minutes.

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If you’d like the sauce to be a little thinner, add in a little more white wine and olive oil.  But you shouldn’t need to add much more!

To serve, put into a bowl and sprinkle with a little more sage and chopped chestnuts (optional).

 

Finally, top with some fresh grated Parmesan cheese.   image (42) image (43)

Enjoy and have a Happy Thanksgiving!

-Cristina