Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon red chili flakes
  • 1 medium sweet onion chopped
  • 2 cloves garlic minced
  • 1 inch chorizo sausage cut slices
  • 1 inch medium butternut squash peeled and diced small cubes
  • 1 teaspoon chopped fresh thyme (or equivalent dried)
  • 8 ounces cavatelli pasta (cooked to al dente) (reserve some of the pasta water)
  • 1/4 cup of parmigiano or pecorino cheese grated (I used a mixture)

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Heat olive oil and chili flakes.
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Step 2

  • Add chorizo and saute until the sausage begins to release it's oils.
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Step 3

  • Add onion and garlic and saute until softened (a few minutes).
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Step 4

  • Season with s&p.
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Step 5

  • Add squash and stir mixture together.
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Step 6

  • Add chopped thyme.
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Step 7

  • Saute mixture for 5 minutes or so uncovered.
  • Length: 5 minutes

Step 8

  • At this point put your pasta water on to boil.
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Step 9

  • Continue to saute your squash mixture covered for 5 minutes.
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  • Length: 5 minutes

Step 10

  • Check the squash for firmness.
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Step 11

  • You want the squash to be tender but still hold it's shape.
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Step 12

  • When the squash is tender transfer to a large serving bowl.
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Step 13

  • Add your cooked pasta to the squash.
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Step 14

  • Mix everything together with your cheese.
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Step 15

  • Add some of the reserved pasta water to loosen the mixture if you want.
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Step 16

  • Serve with more grated cheese over top.
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