ITALIANSAUSAGE_TORTELLONI_BUTTERNUTSQUASH_PECAN&SAUSAGE_mobile.jpg

ITALIAN SAUSAGE TORTELLONI WITH BUTTERNUT SQUASH, PECANS & SAUSAGE

  • 15 min
  • Easy

ITALIAN SAUSAGE TORTELLONI WITH BUTTERNUT SQUASH, PECANS & SAUSAGE

  • 15 min
  • Easy
ITALIAN SAUSAGE TORTELLONI WITH BUTTERNUT SQUASH, PECANS & SAUSAGE
ITALIANSAUSAGE_TORTELLONI_BUTTERNUTSQUASH_PECAN&SAUSAGE_desktop_v2.jpg

INGREDIENTS

  • 1 package Giovanni Rana Italian Sausage Tortelloni
  • 0.25 cup extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 cup butternut squash, diced
  • 1 cup Italian sausage, casings removed and crumbled
  • 3 Tbsp toasted pecans, chopped
  • 2 sprigs rosemary
  • Salt and freshly ground black pepper to taste

START COOKING

Heat 2 tablespoons of oil in a large skillet, add garlic and cook 1 minute until fragrant. Add butternut squash and one rosemary sprig, and sauté over medium high heat for 4-5 minutes until the squash is golden. In a separate skillet, heat the remaining oil with the sausage and the other sprig of rosemary and cook for 4-5 minutes until sausage is fragrant and crispy. Add squash to sausage, stir and season with salt and pepper to taste.

In the meantime, cook the tortelloni according to package instructions and strain, reserving ½ cup of the pasta cooking water. Add the pasta to the skillet and toss gently adding a few spoons of the cooking water to loosen the sauce if needed.

Divide tortelloni among plates, sprinkle with pecans and serve.

INGREDIENTS

portions
- +
  • 1 package Giovanni Rana Italian Sausage Tortelloni
  • 0.25 cup extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 cup butternut squash, diced
  • 1 cup Italian sausage, casings removed and crumbled
  • 3 Tbsp toasted pecans, chopped
  • 2 sprigs rosemary
  • - Salt and freshly ground black pepper to taste

START COOKING

Heat 2 tablespoons of oil in a large skillet, add garlic and cook 1 minute until fragrant. Add butternut squash and one rosemary sprig, and sauté over medium high heat for 4-5 minutes until the squash is golden. In a separate skillet, heat the remaining oil with the sausage and the other sprig of rosemary and cook for 4-5 minutes until sausage is fragrant and crispy. Add squash to sausage, stir and season with salt and pepper to taste.

In the meantime, cook the tortelloni according to package instructions and strain, reserving ½ cup of the pasta cooking water. Add the pasta to the skillet and toss gently adding a few spoons of the cooking water to loosen the sauce if needed.

Divide tortelloni among plates, sprinkle with pecans and serve.