Pizzoccheri are an Italian buckwheat pasta typically of the mountain area to the North of Milan. They are traditionally boiled with potatoes and green and served oozing with oodles of butter and cheese. They are delicious! And incredibly heavy. I have them once or twice a year in the traditional version and spend the rest of the year shedding those 300lb I gain eating them ð
But pizzoccheri are quite delicious in a number of ways. A great paring is with pumpkin or squash. There is something about the sweetness of squash that goes great with theÂ heartiness and slight bitternessÂ of pizzoccheri and the sausage gives it a bit more decadence.
Sausage and butternut squash pizzoccheri
- 5oz. pizzoccheri
- 1 sausage
- 1/2 butternut squash
- Start boiling the water in a large pot. While you wait for it to boil clean and dice the squash. When the water starts boiling salt it, and then add the squash and the pizzoccheri. They will take about 15 to 20 minutes to cook.
- While the pizzoccheri and the squash are boiling, cook the diced sausage with some rosemary and a crushed clove of garlic in a non stick pan. Don’t worry about adding fats, the sausage will render plenty of fat, no need for any additional fat.
- When the pasta and the squash are ready, drain them and sautee everything together quickly. Serve hot.