Source: David Bastide, Left Bank Restaurant San Jose
This recipe was demonstrated for CUESA's Market to Table program on November 5, 2011.
1 butternut squash
4 tablespoons olive oil, divided
Salt and pepper, to taste
½ pound Brussels sprouts
1 pound rigatoni pasta
1 pound fresh Spanish chorizo (casing removed) or homemade chorizo (do not use Mexican chorizo in this recipe)
2 tablespoons butter
1 tablespoon chopped garlic
1 teaspoon freshly chopped sage
3 ounces freshly grated parmesan
4 ounces goat cheese (optional)
1 tablespoon freshly chopped parsley
1. Pre-heat oven to 350°. Peel, de-seed, and cube the butternut squash. Toss in a bowl with 2 tablespoons olive oil, salt, and pepper. Place in a single layer on a sheet pan and bake for 20 minutes, or until fork tender.
2. Wash the Brussels sprouts. Slice off the bottoms and separate the leaves. Set aside.
3. Prepare a large pot with plenty of salted water to cook your rigatoni. Bring to a boil and cook pasta, drain when it is just a little under done (I like my pasta “al dente”), and set aside with some of the pasta water.
4. Meanwhile, in a pan large enough to hold all of the ingredients, heat the 2 remaining tablespoons of olive oil and add the chorizo. Break it up in pieces and cook until it develops a nice, deep brown color. Add butter, garlic, and sage. When the garlic is slightly toasted but not burnt, add the Brussels sprouts leaves and roasted squash. Cook for a couple minutes, then add the pasta with a bit of the pasta water to deglaze your pan. Cook for another minute; taste and adjust seasoning. Place in serving bowl. Top with fresh grated parmesan, goat cheese, and chopped parsley. Voila! Easy, in-season pasta.