Creamy Butternut Squash Linguine with Fried Sage
MADE WITH BUTTERNUT SQUASH & TOMATO SAUCE
2 tablespoons olive oil
1 tablespoon finely chopped fresh sage
1 jar Butternut Squash-Tomato Sauce
1 lb whole grain linguine or fettucine
Salt & pepper to taste
Optional: shaved Parmesan or Pecorino and/or smoked salt
Warm the oil in a large skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with salt and set the bowl aside. Reserve the skillet.
In the meantime, bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, stirring occasionally. Reserve 1 cup of the pasta cooking water before draining.
In the reserved skillet, combine the pasta, the Butternut Sqaush-Tomato Sauce and ¼ cup cooking liquid over medium heat, tossing and adding more water as needed, until the sauce coats the pasta, about 2 minutes. Season with more salt and pepper if necessary.
Serve the pasta in individual bowls topped with fried sage, black pepper and shaved Parmesan/Pecorino and/or smoked salt, if desired.
Adapted from Cookie & Kate