One-pot orecchiette with sausage, fennel and butternut squash
6 oz, orecchiette variety
Grated Parmesan cheese
10 oz, diced (about 2 c)
Uncooked fennel bulb
1 medium, chopped
Cooked chicken sausage
6 oz, sweet Italian-variety, halved lengthwise, sliced
2 medium, thinly sliced
Canned chicken broth
4 cup(s), packed
- Combine pasta, squash, fennel, sausage, shallots, thyme and broth in a large, deep skillet (12-in diameter) or soup pot; bring to a boil over high heat. Cook, uncovered, stirring frequently, until pasta is al dente and cooking liquid thickens, about 10 minutes.
- Remove thyme. Add spinach, 2 cups at a time, stirring until each batch is wilted, about 1 minute.
- Remove pan from heat; stir in cheese, salt and pepper.