One-Pot Orecchiette with Sausage, Fennel and Butternut Squash
- Prep
- 0:20
- Cook
- 0:15
- Serves
- 4
- Difficulty
- Easy
Precooked chicken sausage comes in many flavors. We recommend sweet Italian but sub in spicy Italian if you want to give the dish a kick.
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uncooked pasta6 oz, orecchiette variety
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uncooked butternut squash10 oz, diced (about 2 c)
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uncooked fennel bulb(s)1 medium, chopped
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cooked chicken sausage(s)6 oz, sweet Italian-variety, halved lengthwise, sliced
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uncooked shallot(s)2 medium, thinly sliced
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fresh thyme3 sprig(s)
-
canned chicken broth32 oz
-
fresh baby spinach4 cup(s), packed
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grated Parmesan cheese¼ cup(s)
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table salt¼ tsp
-
black pepper¼ tsp
- 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.
- Serving size: 1 3/4 c