Today I have another recipe using bean pasta, this time a red lentil version. I found a recipe for Pappardelle with Roasted Butternut Squash and Tomato Ragù on the Half Baked Harvest website and modified it somewhat to include the red lentil pasta as well as other ingredients that I had available. Keep this recipe in mind for the holiday season (using any type of pasta you like), as it is simple, satisfying, delicious, and easy to whip up on a busy day.
Red Lentil Pasta with Butternut Squash and Tomato Ragù
2 T. olive oil
16 oz. bulk Italian turkey sausage
1 medium onion, diced
3 cloves garlic, minced
salt and pepper to taste
2 C. cubed butternut squash
1 can (28 oz.) peeled whole tomatoes
1/2 C. red wine (or other liquid such as water or stock)
2 tsp. Italian seasoning
3 T. butter
12 oz. red lentil pasta (I used Trader Joe's Organic Red Lentil Sedanini)
grated Parmesan cheese (and burrata cheese as well if you like)
Heat the oil in a large ovenproof skillet* over medium heat. Add the sausage and cook until it starts to brown. Stir in the onion and cook until the sausage is brown and the onion is soft. Add the garlic and cook one minute longer. Season to taste with salt and pepper.
Stir in the squash and cook for five minutes until it turns golden and starts to soften. Remove from the heat and add the tomatoes, wine, and Italian seasoning, stirring to break up the tomatoes. Arrange pieces of the butter evenly over the top. Bake at 425 degrees for 30-35 minutes, until the squash is soft and the sauce has thickened.
Cook the pasta according to package directions. Drain and stir into the ragù sauce. Serve topped with grated Parmesan cheese (and pieces of burrata cheese if desired). Serves 6.
*My largest skillet is not ovenproof, so I transferred the sauce into a 9x13-inch baking pan before putting it in the oven.
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