Harvest Farfalle with Chicken & Apple Sausage

Prep Time

10M

Cook Time

30M

Ingredients

A rustic and satisfying switch-up to your normal pasta routine.

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1/2 cup olive oil plus 1 tablespoon

3 shallots, thinly sliced lengthwise

1/2 teaspoon crushed red pepper flakes

8 ounces Tuscan kale, leaves stripped from stems, blanched in salted water, well-drained and chopped

1 pound butternut squash, peeled, diced and roasted

kosher salt

12 ounces dry farfalle pasta

1/2 cup hazelnuts, toasted and chopped

grated pecorino cheese (optional for serving)

Heat 1 tablespoon olive oil in a large, deep-sided skillet over medium heat. Add the sliced sausage and cook until browned on both sides. Remove sausage from pan and reserve, warm.
Heat the 1/2 cup olive oil in the same pan and add the sliced shallots to sauté, stirring until softened and translucent. Add the crushed red pepper and cook another half minute.
Meanwhile, cook the pasta in a large pot of salted water according to package directions. Drain, and reserve 1/2 cup of cooking water.
Add the blanched kale to the shallots and cook to combine, tossing and stirring a few minutes until glossy. Fold in the butternut squash and combine. Add the reserved sausage and stir to combine. Fold in the farfalle, stirring to combine. Raise the heat and add the reserved cooking water, folding and stirring until all is well-combined, coated with ingredients and hot. Taste and correct for salt. Top servings with hazelnuts and optional grated pecorino.