What goes great with fresh sage fettuccine? I love the flavor combination of sage, Butternut Squash, Gorgonzola and pears. This recipe is what I came up with to incorporate all those flavors with sage pasta and I loved it! Pomegranates are another love of mine and sprinkled on top … I was in pasta heaven. ENJOY!
Sage Fettuccine with Butternut Squash and Pears in Gorgonzola Sauce
A Pasta Princess Original Recipe
- 1 lb Fresh Sage Fettuccine
- 5 Slices thick bacon
- 1/4 diced onion
- 1/4 cup fresh chopped sage
- 4 cups baby spinach
- 3 cups cubed Butternut Squash
- 1-1/2 cups chopped pears
- 1/2 cup Gorgonzola cheese
- 1/2 cup Parmesan cheese
- 1 cup reserved pasta water
- Pomegranate (Optional)
Cook bacon in large fry pan until crisp. Drain all but 2 tablespoons of the bacon grease
Add onion and sage to the bacon grease. Over medium heat cook until soft, approximately 5 minutes.
Add butternut squash and pears to pan and stir to coat. Continue to cook for 10 minutes or until tender.
Meanwhile, heat water to boiling for pasta.
Add fresh pasta and cook until al dente, approximately 5 minutes. Drain pasta, reserve 1 cup of the pasta water.
Add spinach to pan with squash and pears. Add Gorgonzola and Parmesan Cheese and reserved 1 cup of pasta water. Stir to combine and cook until cheese is melted. Add pasta and stir to coat. Plate and top with pomegranate.
Serve and enjoy!
Coming next: Thinking Outside the Noodle – Part 3 of 3 – Sage Pasta Ravioli with Butternut Squash Filling
I was finally able to overcome the strong urge to make my favorite pizza for the hundredth time (Grilled Chicken, Tomato and Pesto) and came up with a new delicious pizza and I’m so glad I did. This pizza combines my favorite flavors of fall … Butternut Squash and fresh Sage along with super healthy Kale. Enjoy!
- Your favorite home-made pizza dough
- 1 small butternut squash,. cut into cubes
- 1-1/2 cups chopped kale
- 5 slices bacon
- 6 oz. Ricotta cheese
- 6 oz. mozzarella cheese
- 1/2 Cup Fresh Sage Chopped
Preheat oven to 450 degrees.
Peel and cut butternut squash into cubes (approximately 1-1/2 cups)
Cook bacon in pan until crisp and drain all but 2 tablespoons of drippings. Break bacon into bite size pieces and set aside.
Cook squash in bacon drippings until tender, approximately 15 minutes. Add Kale and saute 2 minutes.
Shape pizza dough and cover bottom with ricotta cheese then mozzarella cheese. Add butternut squash, bacon, kale and sage.
Bake approximately 22 minutes or until crust in beginning to brown.
I had posted this recipe over a year ago. It needed updated photos and a re-post because this soup is super delicious! It’s getting to be that time of year when the temperatures are dipping and soup tastes extra good when it’s chilly and cold outside. I love this soup for it’s simplicity and great flavors. An added benefit is the boost of nutrition with super-food Kale. Kale holds up well in soup, much better than spinach. One can never get enough Kale! ENJOY!
- 1 pound bulk mild Italian sausage
- 1 1/4 teaspoons crushed red pepper flakes
- 4 slices bacon, cut into 1/2 inch pieces
- 1 large onion, diced
- 1 tablespoon minced garlic
- 5 (13.75 ounce) cans chicken broth (home-made chicken broth is even better)
- 6 potatoes, thinly sliced
- 1 cup heavy cream or half and half
- 1 bunch fresh kale, tough stems removed
- Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the Kale into the soup just before serving.
Slightly adapted from: Allrecipes
There is so much to love about pasta,one of the things I love is that pasta is so versatile. You can add and modify ingredients and it still tastes unbelievable. My brother, Gary, has an adventurous spirit in and out of the kitchen and is so much fun to be around. He sent me the above picture enjoying his pasta. I wish we lived closer to each other for so many different reasons, one of which it would be fun to try each others cooking creations.
Gary made my Bacon and Swiss Chard with Penne recipe even better with the addition of two ingredients: Tomatoes and fresh chopped basil. Just add these at the end and toss with pasta.
Try it both ways! Enjoy!!
Wow … make that a double WOW! For so few ingredients and such an easy recipe this definitely gets a double wow for flavor. I was looking for something quick to make after work using ingredients I already had at home. I have a lot of swiss chard growing in the garden and I had bacon … and I always have pasta and garlic. I loved it! Give it a try, you can’t go wrong with a double WOW recipe! ENJOY!
- 1 pound penne
- 12 ounces bacon, cut crosswise into 1/2-inch slices (I used only 3 slices of thick bacon)
- 1/2 – 1 cup chopped onion
- 2 cloves of garlic, chopped
- 6 stems from Swiss Chard, chopped
- 2 large bunches Swiss Chard, chopped (about 12 cups)
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 2/3 cup freshly grated Parmesan cheese
Cook penne in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion, garlic and Swiss Chard stems and saute over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add the reserved 1 cup of pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle 2 tablespoons Balsamic Vinegar over; cook 1 minute. Add penne and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.
Adapted from: Epicurious.com
Why not mix it up by trying another potato salad recipe instead of a “traditional” potato salad recipe. While I still enjoy my traditional potato salad, this has become one of my favorites, it reminds me of a baked potato with cheese and bacon and sour cream goodness. Enjoy!
- 2 1/2 pounds red potatoes, cubed
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 bunch green onions, chopped
- 1 cup shredded Cheddar cheese
- 5 slices of bacon, crumbled
- 2 stalks celery, diced
- Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- In a large bowl, mix together the sour cream, mayonnaise, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.