Recipe: Butternut Squash and Chorizo Pasta edit

Yield: 4

edit Ingredients

2	tablespoons olive oil
1	teaspoon red chili flakes
1	medium sweet onion chopped
2	cloves garlic minced
1	inch chorizo sausage cut slices
1	inch medium butternut squash peeled and diced small cubes
1	teaspoon chopped fresh thyme (or equivalent dried)
8	ounces cavatelli pasta (cooked to al dente) (reserve the pasta water)
¼	cup of parmigiano or pecorino cheese grated (I used a mixture)
	I used a sweet chorizo and added spice with the chili flakes.
	small If you can't find cavatelli (I got excited when my grocery store actually had it for once!) just use a but hearty pasta that will hold up to the chunky ingredients

edit Preparation

Step 1	Heat olive oil and chili flakes.
Step 2	Add chorizo and saute until the sausage begins to release it's oils.
Step 3	Add onion and garlic and saute until softened (a few minutes).
Step 4	Season with s&p.
Step 5	Add squash and stir mixture together.
Step 6	Add chopped thyme.
Step 7	Saute mixture for 5 minutes or so uncovered.
Step 8	At this point put your pasta water on to boil.
Step 9	Continue to saute your squash mixture covered for 5 minutes.
Step 10	Check the squash for firmness.
Step 11	You want the squash to be tender but still hold it's shape.
Step 12	When the squash is tender transfer to a large serving bowl.
Step 13	Add your cooked pasta to the squash.
Step 14	Mix everything together with your cheese.
Step 15	Add some of the reserved pasta water to loosen the mixture if you want.
Step 16	Serve with more grated cheese over top.

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Serving bowl

edit About Butternut Squash and Chorizo Pasta

This pasta is my take on a Mario Batali recipe from Food and Wine a couple of years ago. The original is great but I really wanted to add another level of flavour with the chorizo sausage.

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Edited by: sweetwatercooks

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