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Pappardelle Pasta with Italian Squash

Course:Main Course

Cuisine: Italian

Servings: 6 to 8 People


1 Lb
Sweet Italian Sausage
4 Tbsp
Granato Extra Virgin Olive Oil
1 Lb
Summer Squash
1 Lrg
Yellow Onion
.25 Cup
Red Pepper
.25 Cup
Fresh Basil Leaves
1 Lb
Pappardelle Pasta
.5 Tsp
.5 Tsp
Black Pepper


This simple and flavorful dish highlights the freshness of the fall season.

1. In a large stockpot over high heat, bring 4 quarts of salted water to a boil. Add two tbs. olive oil.

2. In a large saute pan over medium high heat, add remaining 2 tablespoons olive oil and sausage. Cook until sausage is browned, about 6 minutes. Add zucchini, squash, onions, red pepper and 1/4 cup chopped basil and cook for 4 to 5 minutes, or until the squash has begun to caramelize. Season with salt and pepper.

3. Add pasta to the boiling water and cook until just al dente, about 5 minutes. Drain reserving 1/2 cup pasta water.

4. Pour cooked pasta and 1/2 cup pasta water into the sausage sauce.

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