I’m a total Italian food nut. While I was on holiday in Italy, I was testing and trying out every single bit of Italian food I could find. However here in the UK, I noticed that we’ve got a huge sage bush in our back yard. Naturally, being an Italian fanatic, I thought , “hell-o! Sage and butter sauce!” And so here it is. A pasta so good I made it for 2 nights in a row!
Yummy Butternut pasta with a sage and butter sauce:
Prep Time: 15 minutes
Cook Time: about 1 hour
Feeds: 4 people
• Half a large butternut
• ground cinnamon
• penne pasta
• 2 cups of fresh sage leaves
• half a red onion
• mozzarella ball
• 3 garlic cloves
• three quarters of a stick of butter
• olive oil
1 || Turn your oven up to 180 degrees Celsius.
2 || Get all you ingredients ready – first chop your butternut into chunks (about 1,5cm squares. Not too small, or they will cook away in the pasta), dice half an onion finely and dice up your garlic.
3 || In an oven proof dish, place your chopped butternut. Coat with olive oil and sprinkle about 3 or 4 table spoons of cinnamon, season with salt (I used rock salt) and freshly ground black pepper. Place into the oven. I suggest checking your butternut every 10/15 minutes and tossing it around to keep it from burning. Allow to cook for approx. 30 minutes, or until soft, but firm enough that when you stab it with a fork it doesn’t fall off/apart.
4 || While you wait for the butternut to cook make your pasta. Place enough penne into a pot of boiling water to feed 4 people. Once cooked, drain and put aside.
5 || Meanwhile, fry your onions and garlic in a pan. Once they are cooked, put them aside.
6 || By now, your butternut should be cooked. Remove it from the oven and leave to cool.
7 || Put 3/4 of a bar of butter into the same pan you used to fry the onions and garlic. Melt it on a medium heat. Once it has melted,roughly tear the sage leaves once – I find that this releases their flavour better than just whole leaves.
8 || Allow your butter and sage to cook for a further 3 or 4 minutes. Then add your penne pasta to the mixture. Allow it to cook for a further minute or so, to absorb the flavours into the pasta.
9 || Tear up your mozzarella ball into coin-sized pieces and turn up the heat on your stove to help them melt.
10 || Add in the onions and garlic, as well as the roasted butternut blocks. Try to fold your mixture together instead of stirring, to prevent the butternut from ‘smooching’
11 || Be careful not to let your food burn. Once the mozzarella has melted and the butternut and pasta is hot, decant into a bowl to serve, or alternatively plate up yourself.
** I garnished mine with a poached egg. It was delicious having the running yolk ooze all over the pasta. I highly recommend it, if you’re not feeding too many people (or it would be too much pressure to poach eggs for loads of people AND cook & eat all of this yummy food). I also added fresh sage leaves to spruce up my plate.