Ingredients
Scale
- 1 pack fresh fusilli pasta
- 1 pack sausage
- 1 summer squash
- 2 tbsp sage
- 2 tbsp butter
- 2 tbsp olive oil
- 1 small finely chopped onion
- 1 clove minced garlic
- Salt and pepper
Instructions
- Bring a pot of salted water to a boil in preparation for the pasta.
- In a separate large skillet, heat one tablespoon of olive oil, then release the sausage from its casing and fry it in the olive oil, cutting it into pieces with a wooden spoon. Once the sausage has begun to cook, add onion, garlic and finely chopped sage. Cook together for 5-7 minutes. Chop the summer squash into small cubes and add that to the skillet to sauté. Turn off the heat and add the remaining olive oil and butter.
- Once the water has come to a boil, drop in fresh pasta and allow it to cook for 5-7 minutes until it is al dente. When straining the pasta, reserve half a cup of your pasta water to mix into the pasta sauce later on.
- Drop the hot pasta back into the skillet and turn it back on medium/low. Mix together with the sausage, adding the half cup of water gradually. Add salt and pepper to taste.