Friday, 07 October 2016 06:11

Seasonal Pasta

1 lb. Rotini pasta, cooked all dente
2 Tablespoons olive oil
1 lb. Bulk chorizo sausage
2 cups butternut squash, peeled diced
1 cup Brussel Sprouts, quartered
1 zucchini, diced
2 cups mushrooms
1 teaspoon garlic powder
1 teaspoon dried sage
1/4 teaspoon red chili flakes
1 1/2 cup chicken stock
1 1/2 cup grated Parmesan cheese
Salt and pepper to taste

In a large saute pan, heat oil. Saute sausage, squash, potatoes, and Brussel sprouts until sausage is fully cooked and vegetables are caramelized. Add zucchini and mushrooms and sauté 3 to 4 minutes. Add chicken stock and spices. Allow stock to reduce in half. Toss in pasta and cheese and stir to combine. Adjust spices to taste.

Read 1110 times