Fullblood Wagyu Sweet Italian Sausage Pasta with Butternut Squash
Fullblood Wagyu Sweet Italian Sausage Pasta with roasted butternut squash and walnuts.
2 tbsp. Grapeseed Oil
1 lb. Dry Pasta ( chef recommends Gemelli cooked per package instructions )
8 ounces Butter
1 Sweet Onion ( julienned )
4 ounces Dry Sherry
3 cups Butternut Squash ( cut into 1/2 inch cubes )
4 ounces Walnut Pieces
2 Sage ( small bunches, leaves removed from stems )
4 ounces Parmesan Cheese ( grated )
to taste Kosher Salt
to taste Freshly Ground Black Pepper
Pull the Fullblood Wagyu sweet Italian sausage (ground) from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
See the full directions on my site