Italian Sausage Pasta with Roasted Squash & Fall Greens

Cozy, comforting and full of flavorful squash and greens, this pasta hits all the right notes.

Ingredients:
1 Delicata, La Estrella or other winter squash of your choice, peeled, seeded, and cut into bite-sized chunks
1 Walla Walla sweet onion, cut into 1-inch chunks
1 bunch Lacinato kale, leaves pulled from tough stems and torn into small pieces
8-10 fresh sage leaves, torn
5 large garlic cloves, coarse chopped
⅓ cup olive oil
¼ teaspoon red pepper flakes
1 tight-packed tablespoon brown sugar
1 pound imported pasta, such as this week’s orecchiette
1 pound Italian sausage
½ cup heavy cream
¾ cup Grana-style cheese, grated
Sea salt and fresh ground black pepper

Method:
1. Slip a large shallow sheet pan into the oven and preheat it to 450°. Bring salted water to a boil in a large pot. In a big bowl, toss together the first eight ingredients, seasoning the vegetable mix generously with salt and pepper.

2. Pull out the oven rack holding the sheet pan. Taking care not to burn yourself, turn the vegetables onto the hot sheet pan and spread it out. Bake for 25 minutes, or until the squash is tender, turning the vegetables two or three times during roasting. Once the squash is tender, turn on the broiler to caramelize it. Watch the vegetables closely, you want crusty brown edges on the squash and wilted, almost crisp greens.

3. While the squash is cooking, cook the sausage in a skillet until no longer pink on the inside, crumbling into bite-size pieces as it cooks. Set aside. At the same time, drop the pasta into the boiling water and cook it until tender, but with some firmness to the bite. Drain in a colander.

4. Scrape the roasted vegetables and sausage into a serving bowl. Add the hot pasta, and the heavy cream. Toss together, and add salt and pepper to taste. Add grated Grana-style cheese and an additional and serve hot.

Season to Season Recipes

Swinging from cloudy and drippy to sunny and (super) crisp, the weather has us—and the gardens—toeing the line between summer and fall. Luckily, that also means that we are enjoying produce from both seasons as summery favorites like peppers, cucumbers and corn continue to delight alongside new offerings like the buttery Chanterelle mushrooms that pair beautifully with this week’s cozy pappardelle pasta. Also included: Italian Rustica bread, farm-fresh eggs and a beautiful French Rosé so you can toast to whatever season is at hand today.

Here are a few recipe ideas for the week:

Pappardelle Pasta with Sautéed Chanterelle Mushrooms & Herbs
Rich with locally-foraged mushrooms and herbs, this pasta beautifully captures the flavors of fall.

Corn Chowder with Sweet Italian Pepper & Onion
Fresh sage and a hint of chile pepper give this sweet chowder just a subtle hint of spice.

Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.

Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.

Pappardelle Pasta with Sautéed Chanterelle Mushrooms & Herbs

Rich with locally-foraged mushrooms and herbs, this pasta beautifully captures the flavors of fall.

Ingredients:
1 pound semolina pappardelle
2 cups Chanterelle mushrooms, washed and patted dry
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Pecorino or Parmesan cheese (optional)

Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta noodles and cook until al dente, about 5 to 7 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.

2. Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add Chanterelle mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.

3. Add in drained pasta and toss everything together. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist.

Italian Sausage Pasta with Kale & Peppers

Everyone will be asking for seconds of this colorful and extremely satisfying dish.

Ingredients:
1 pound fresh pasta of your choice, such as this week’s gemelli
2-3 Jimmy Nardello peppers, seeded and chopped
1 Walla Walla sweet onion
1 bunch Lacinato kale, greens removed from tough rib ends and then roughly chopped
4 cloves of garlic, finely minced
2 tablespoons freshly-chopped parsley
2 tablespoons olive oil, plus an additional tablespoon for finishing
Grana-style cheese, grated
Sea salt and fresh ground pepper

Method:
1. Cook the pasta for 5-7 minutes in a pot of heavily salted water until al dente, or just cooked through with a bit of bite left. Reserve about ½ cup of the pasta water, then drain, and set aside.

2. Meanwhile, cook the Italian sausage in a large skillet over medium-high heat until no longer pink, breaking the sausage apart with a wooden spoon or spatula. Remove the sausage to a plate and set aside.

3. Wipe any excess grease from the skillet with a paper towel, then drizzle in 2 tablespoons olive oil and heat over medium-high heat. Add in garlic, peppers and onions and sauté until all the veggies are tender and beginning to brown, about 5-7 minutes. Add in the chopped kale and continue to sauté, stirring until the kale is just wilted.

3. Add the pasta and sausage to the skillet and toss to combine with the veggies; season with salt and pepper as necessary. If the pasta seems a little dry, moisten with the reserved pasta water. Finish by sprinkling each serving with grated Grana-style cheese and an additional swirl of olive oil.

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