Day 17 - Penne Pasta and Patty Pan

My family just loves when I make pasta with a white sauce.  Despite the fact that they are beginning to tire (especially the kids) of all of the squash, everyone was excited when I told them that I was making pasta.

Almost anything can go into a pasta dish.  Sometimes I use pasta as a "clean out the fridge" meal.  In this case, I had planned this into my week, so there was a lot of good stuff to add.  The ingredient list varies each time I make it, but there are a couple of things that are always good to include.  I really like to make sure that a green leafy vegetable is always included.  A base of onion and garlic sauteed in olive oil is the best base to use.  Meat is optional, but I like to have some sort of sausage.  Really good parmesan cheese and fresh basil is a must.

It is always a good idea to have your ingredients ready ahead of time, and because this is a fairly fast mover once you get started, it is especially important with this recipe.  Also, it is best to use really fresh ingredients, and the best quality cheese that you can find.  The other secret is to appropriately salt your pasta water.  The water should taste like sea water.  The salt helps to flavor both the pasta and your sauce.  Without it, you end up with a bland dish.

Penne Pasta and Patty Pan Squash


1 lb. box Penne Pasta
2 cups of pasta water

2 medium squash
1 small onion
2 chicken sausages ( I like the precooked kind, if you are using one that is not precooked, cook it off ahead of time.)
2 cloves of garlic
1 5 oz bag baby spinach
1/2 red pepper
1/2 cup grated parmesan cheese
1/4 cup basil leaves
freshly ground pepper

Slice the ends off of the squash, slice into 1/4 inch slices, set aside.  Slice the pepper so that they are about the same size as the squash.  Cut up the sausage as well. Coarsely chop the basil

Bring 2 quarts of well salted water to a hard boil.  Add the pasta and turn down the heat so that the pasta boils and a soft rolling boil.  Cook the pasta until it is just done.  Be careful not to over cook the pasta.  Be sure to save two cups of the water that was used to cook the pasta.  You will need it for your sauce.

While the pasta is cooking, saute the onion until it just starts to brown.  Add the garlic and cook for a minute longer.  Add the sausage, squash and pepper, and cook until the sausage is browning and the vegetables have just started to soften.  Add the spinach and basil and let the heat wilt them.

Return the drained pasta to the pot.  Add the vegetables and sausage and mix together.  Add the cheese and mix.  Carefully add enough of the pasta water to create a sauce.  Serve and enjoy!

Reviews:  Well liked by everyone. The 8 year old pick out the squash (what a surprise)