Gluten Free Farfalle with Butternut Squash and Sausage

Ingredients

  • 1 tablespoon of jovial extra virgin olive oil 
  • ½ pound of sweet Italian sausage, casings removed
  • 2 tablespoons of unsalted butter
  • 1 small onion, diced
  • 1 clove of garlic, minced
  • 1 lb. of butternut squash, diced
  • 1 tablespoon white wine
  • ½ teaspoon salt
  • Pinch of thyme
  • 1 box jovial gluten free farfalle

Instructions

  1. In a large skillet, heat olive oil. Add sausage, cook over medium heat, breaking up the sausage with a spoon, until browned and cooked through.  Using a slotted spoon transfer sausage to a bowl.
  2. Add butter, onion, garlic and butternut squash to the pan. Cook on medium heat for 3 minutes then add wine. Allow wine to evaporate, then add salt and thyme.
  3. Cover the skillet and let cook on medium low heat, stirring frequently for 10-15 minutes until the squash is soft, brown and caramelized. If it gets too dry and begins to burn add a few tablespoons of water.
  4. Bring 3 quarts of water to a boil. Add 1 tablespoon of salt (or amount desired).
  5. Add farfalle and boil for 9 minutes. While the pasta is cooking, you can add some pasta cooking water to the skillet to keep the sauce moist.
  6. Drain pasta, add to the skillet and stir fry for 30 seconds until the pasta has absorbed the sauce.
  7. Toss in reserved sausage and stir to combine.
  8. Serve with grated Parmigiano cheese