Description
Enjoy sausage and pasta together.
Ingredients
Scale
For the Cavatelli
- 4 oz hot fennel sausage
- 2 tbsp butter
- 1 tbsp apple cider vinegar
- 1 cup chicken stock
- 1/2 cup roasted butternut squash, ½-inch diced
- 1 fresh sage sprig
- 1 tbsp honey
- 4 oz cavatelli
- 2 tbsp Parmesan
- Mustard condiment (See below)
For the Mustard Condiment
- ½ cup whole-grain mustard
- ½ cup spicy brown mustard
- 2 tbsp Worcestershire
- ½ cup sour cream
- 2 tbsp fresh horseradish
- 1 tbsp chopped dill
- 1 lemon, juice and zest
- Pan-seared vegetables:
- Baby carrots
- Asparagus
- Mushrooms, shiitake or shimenji
Instructions
For the Cavatelli:
- Cook sausage in butter over medium-high heat, breaking it up as you go, until sausage browns and color develops on the pan.
- Deglaze pan with apple cider vinegar, scraping up bits from the pan.
- Add chicken stock, sage, honey, and roasted squash to pan. Reduce by half, and taste for salt.
- Add cooked pasta, along with 2 tablespoons of pasta cooking water.
- Toss pasta with sauce and 1 tablespoon of Parmesan over high heat. Plate and garnish with the rest of Parmesan and fresh sage.
For the mustard condiment:
- Toss with some olive oil until lightly coated and season with salt and fresh ground black pepper.
- Sear on a pan or griddle, and char the vegetables hard for some strong roasted flavor.