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Ingredients
1/2 olive oil plus 1 tablespoon
1 , sliced into bite-sized coins
3 shallots, thinly sliced lengthwise
1/2 crushed red pepper flakes
8 Tuscan kale, leaves stripped from stems, blanched in salted water, well-drained and chopped
1 butternut squash, peeled, diced and roasted
kosher salt
12 dry farfalle pasta
1/2 hazelnuts, toasted and chopped
grated pecorino cheese (optional for serving)
A rustic and satisfying switch-up to your normal pasta routine.
Directions
- 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.
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