Autumnal orecchiette with creamy butternut squash and Italian sausage

This is the ultimate autumn comfort food recipe, with sweet butternut squash and savory Italian sausage simmering together to create a rich ragù. A splash of white wine adds extra depth, while caramelized shallots and Pecorino Romano give every bite a delicious savory flavor.

Let's get started!

1. Heat 2 tablespoons of olive oil in a large casserole or Dutch oven over medium heat. Add the sausage and brown it, breaking it into small meatball-sized pieces as you go. Cook for about 5 to 7 minutes, until the sausage is nicely browned on all sides. Remove from the pan and set aside.
2. Add the remaining 2 tablespoons of olive oil to the same pan. Add the shallots and garlic and season with salt. Reduce the heat to medium-low and cook for about 10 minutes, stirring occasionally, until everything is soft and caramelized. If the bottom of the pan browns too quickly, add a splash of water and scrape up the browned bits.
3. Increase the heat to medium-high. Add the butternut squash and season with salt and freshly ground black pepper. Cook for about 5 minutes, stirring occasionally.
4. Add the white wine and again scrape up any browned bits from the bottom of the pan. Then stir in the honey.
5. Return the sausage to the pan and add the thyme sprigs. Bring to a boil, then reduce the heat to low and cover the pan. Simmer gently for 15 to 20 minutes, until the squash is very tender.
6. Meanwhile, bring a large pot of generously salted water to a boil. Cook the orecchiette according to the package directions until al dente. Before draining, reserve 250 ml of the cooking water.
7. Remove the thyme sprigs from the sauce. Add the orecchiette and the reserved cooking water to the squash mixture. Return the heat to medium-high and cook, stirring, for another 2 to 3 minutes, until some of the squash breaks down and forms a thick, silky sauce that beautifully coats the pasta.
8. Remove the pan from the heat and stir in the grated Pecorino Romano until the cheese has completely melted.
9. If desired, spoon some ricotta over the pasta. Finish with chili flakes and a generous drizzle of extra virgin olive oil.