One-Pot Orecchiette with Sausage, Fennel and Butternut Squash
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.
uncooked pasta6 oz, orecchiette variety
uncooked butternut squash10 oz, diced (about 2 c)
uncooked fennel bulb(s)1 medium, chopped
cooked chicken sausage(s)6 oz, sweet Italian-variety, halved lengthwise, sliced
uncooked shallot(s)2 medium, thinly sliced
fresh thyme3 sprig(s)
canned chicken broth32 oz
fresh baby spinach4 cup(s), packed
grated Parmesan cheese¼ cup(s)
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