One-pot orecchiette with sausage, fennel and butternut squash
7
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Precooked chicken sausage comes in many flavours. We recommend sweet Italian but sub in spicy Italian if you want to give the dish a kick.
Ingredients
Uncooked pasta
6 oz, orecchiette variety
Grated Parmesan cheese
¼ oz
Butternut squash
10 oz, diced (about 2 c)
Uncooked fennel bulb
1 medium, chopped
Cooked chicken sausage
6 oz, sweet Italian-variety, halved lengthwise, sliced
Shallots
2 medium, thinly sliced
Fresh thyme
3 sprig(s)
Chicken broth
32 oz
Baby spinach
4 cup(s), packed
Table salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Instructions
1
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.
2
Remove thyme. Add spinach, 2 cups at a time, stirring until each batch is wilted, about 1 minute.
3
Remove pan from heat; stir in cheese, salt and pepper.
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