Go Back
+ servings
Bowl of pasta with vodka sauce, oregano, and croutons on top.
Print Recipe
No ratings yet

Spicy Sausage Squash Pasta with Vodka Sauce

Butternut squash vodka sauce with spicy Italian sausage, tossed with pasta and topped with homemade rustic croutons.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: creamy sausage pasta, penne alla vodka with sausage
Servings: 6 servings
Calories: 465kcal
Author: Erin
Cost: $7

Ingredients

  • 12 ounces penne pasta, dry or other short cut pasta
  • ½ pound hot Italian ground sausage or mild
  • 4 cloves garlic minced
  • 2 cups diced butternut squash frozen or fresh; see recipe notes for substitutions
  • 1 ½ cups chicken stock or broth
  • 1 cup vodka any brand
  • 15 oz can, diced tomatoes or peeled whole tomatoes in juice, undrained, unseasoned
  • ½ cup heavy cream or half and half
  • 1 tablespoon oregeno fresh or dried

Rustic Croutons

  • Stale or leftover bread torn into 1-inch pieces
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • salt and pepper to taste

Instructions

  • First, begin to preheat the oven and bring a pot of water to a boil while you prepare the tomato sauce.
  • Start frying the ground sausage in a large skillet. Halfway through the browning, add the minced garlic and diced squash.
  • Continue sautéing the sausage and squash until crispy.
  • Pour in the vodka into the hot skillet, and use a spatula to scrape up the stuck browned bits off the pan, deglazing the pan.
  • Let the vodka simmer for a few minutes and then add the tomatoes, stock, and oregano.
  • Lower heat to medium low and simmer to reduce slightly while you cook the pasta and croutons.
  • Boil the pasta in salted water, drain and set aside. If desired, toss with olive oil or butter to keep from sticking.
  • Tear bread apart into 1 inch size pieces and arrange on a baking sheet. Toss with olive oil, garlic powder, and salt.
  • Bake until browned and crunchy.
  • After the skillet has simmered for 10-15 minutes and reduced slightly, lower the heat to low. Add the cream and grated Parmesan cheese.
  • Give the cream and Parmesan a little stir, then add the pasta and toss to coat.
  • Serve the pasta with extra Parmesan and the crunch rustic croutons on top.

Notes

You can substitute the butternut squash with sweet potato, winter squash, pumpkin, or a variety of other starchy, sweet root vegetables. Be sure to peel and rinse. 

Nutrition

Serving: 1g | Calories: 465kcal | Carbohydrates: 57g | Protein: 17g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 433mg | Potassium: 691mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5449IU | Vitamin C: 17mg | Calcium: 94mg | Iron: 3mg