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ORECCHIETTE WITH ROASTED SQUASH, PARMESAN, KALE AND SAUSAGE
ORECCHIETTE WITH ROASTED SQUASH, PARMESAN, KALE AND SAUSAGE ORECCHIETTE WITH ROASTED SQUASH, PARMESAN, KALE AND SAUSAGE

ORECCHIETTE WITH ROASTED SQUASH, PARMESAN, KALE AND SAUSAGE

Filed under: Dinner, Entertaining



preparation time

00:10 10min

00:10 10min

00:15 15min

00:20 20min


Cooking time

00:25 25min

00:25 25min

00:25 25min

00:25 25min



This delicious recipe was created with passion in collaboration with dinettemagazine.com

ingredients

  • 250 ml (1 cup) kale, removed from stalks and torn into pieces
  • 15 ml (1 tablespoon) fresh sage, finely chopped
  • 3 Amoré Italian Florentina Sausages, skin removed and roughly crumbled
  • 190 g orechiette
  • 5 ml (1 teaspoon) fennel seed
  • 1 garlic clove, finely chopped
  • 95 ml (1/3 cup) parmesan cheese, grated
  • 1 shallot, finely chopped
  • 65 ml (1/4 cup) pasta cooking water
  • 95 ml (1/3 cup) cooking cream 15%
  • 500 ml (2 cups) butternut squashs, diced
  • 125 ml (1/2 cup) white wine
  • 500 ml (2 cups) kale, removed from stalks and torn into pieces
  • 30 ml (2 tablespoon) fresh sage, finely chopped
  • 6 Amoré Italian Florentina Sausages, skin removed and roughly crumbled
  • 375 g orechiette
  • 10 ml (2 teaspoon) fennel seed
  • 2 garlic cloves, finely chopped
  • 190 ml (3/4 cup) parmesan cheese, grated
  • 2 shallots, finely chopped
  • 125 ml (1/2 cup) pasta cooking water
  • 190 ml (3/4 cup) cooking cream 15%
  • 1 liter (4 cups) butternut squash, diced
  • 250 ml (1 cup) white wine
  • 750 ml (3 cups) kale, removed from stalks and torn into pieces
  • 45 ml (3 tablespoon) fresh sage, finely chopped
  • 9 Amoré Italian Florentina Sausages, skin removed and roughly crumbled
  • 565 g orechiette
  • 15 ml (3 teaspoon) fennel seed
  • 3 garlic cloves, finely chopped
  • 285 ml (1 1/3 cups) parmesan cheese, grated
  • 3 shallots, finely chopped
  • 190 ml (3/4 cup) pasta cooking water
  • 285 ml (1 1/3 cups) cooking cream 15%
  • 1 1/2 liters (6 cups) butternut squashs, diced
  • 375 ml (1 1/2 cups) white wine
  • 1 liter (4 cups) kale, removed from stalks and torn into pieces
  • 60 ml (1/4 cup) fresh sage, finely chopped
  • 12 Amoré Italian Florentina Sausages, skin removed and roughly crumbled
  • 750 g (3 cups) orechiette
  • 20 ml (4 teaspoon) fennel seed
  • 4 garlic cloves, finely chopped
  • 380 ml (1 1/2 cups) parmesan cheese, grated
  • 4 shallots, finely chopped
  • 250 ml (1 cup) pasta cooking water
  • 380 ml (1 1/2 cups) cooking cream 15%
  • 2 liters (8 cups) butternut squashs, diced
  • 500 ml (2 cups) white wine
  • 1 litre (4 cups) butternut squash, diced
  • 30 ml (2 tablespoons) olive oil
  • 375 g (¾ lb.) orecchiette
  • 6 Olymel Amoré Florentina sausages (or another kind if preferred), skin removed and roughly crumbled
  • 2 garlic cloves, finely chopped
  • 500 ml (2 cups) kale, removed from stalks and torn into pieces
  • 2 shallots, finely chopped
  • 10 ml (2 teaspoons) fennel seed
  • 250 ml (1 cup) white wine
  • 190 ml (¾ cup) 15% cooking cream
  • 125 ml (½ cup) pasta cooking water
  • 190 ml (¾ cup) fresh parmesan, grated
  • 30 ml (2 tablespoons) fresh sage, finely chopped
  • Salt and freshly ground pepper

instructions

  1. Preheat oven to 215 °C (425 °F).
  2. Mix squash with olive oil in a bowl. Season generously and spread on a baking sheet lined with parchment paper. Place in oven for 12 to 17 minutes or until squash is tender and nicely roasted.
  3. Cook pasta in salted water to the al dente stage. Drain but do not rinse. Set aside 125 ml (½ cup) of the cooking water.
  4. Heat a pan over medium heat and brown sausage meat for 2 to 3 minutes. Add garlic, kale, shallot and fennel seed. Season and continue cooking for 1 minute longer. Deglaze with white wine and reduce by half.
  5. Add cream and pasta cooking water. Bring to a boil. Mix in squash and pasta. Heat through. Add parmesan and sage. Stir and correct seasoning if needed.
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