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.
- 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
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.
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.
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).
Enjoy and have a Happy Thanksgiving!