There are some nights where craving is for delicate flavors and adventurous vegetables, and other nights when the stomach gods are pointing to a big 'ole plate of pasta. This dish is dedicated to the big plate nights, with simplicity and flavor at its core. Marinara sauce and pork cling to the bowtie pasta in all the right spots, mixing for a delish bite. The pecorino and red pepper flake topping add the touch of spice and cheese that rounds out perfection. Big 'ole plate, clean 'ole plate.
Add pasta to boiling water and cook until al dente, 10-12 minutes.
Drain pasta in a colander and rinse briefly to prevent sticking. Set aside.
While pasta cooks, cook sausage.
Cook the Sausage
Remove Italian sausage from casings.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add sausage to hot pan and cook, breaking up with a spoon, until no pink remains, 4-6 minutes.
Transfer sausage to a plate.
Wipe pan clean and reserve.
Cook the Butternut Squash
Return pan used to cook sausage to medium heat and add 2 tsp. olive oil.
Add butternut squash and a pinch of salt to hot pan. Stir occasionally until lightly browned and fork-tender, 8-10 minutes.
Assemble the Dish
Add marinara, Italian sausage, pasta, and a pinch of salt to pan with butternut squash. Stir to combine.
Bring to simmer and remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with pecorino and red pepper flakes (to taste). Bon appétit!