Creamy One-Pot Pasta with Sausage and Squash

Ingredients for Creamy One-Pot Pasta with Sausage and Squash

• 45ml extra jungfruolja

• 350g Italian sausage (about 3 links), casings removed

• 1 tablespoon plain flour

• 475ml milk

• 240 ml vispgrädde

• 350ml finely grated Parmesan, divided

• 1/2 large butternut squash (about 450g .), peeled, seeded, chopped into 1/2" pieces

• 230g fusilli

• 1 vitlöksklyfta, fint riven

• 1 sprig sage

• 2 1/2 teaspoons kosher salt

• 1/4 teskedar nyriven muskotnöt

• Nymalen svartpeppar

Heat oil in a medium heavy pot over medium-high. Cook sausage, breaking up into about 1" pieces with a wooden spoon, until well browned, 5–7 minutes. Add flour and cook, stirring constantly, until evenly distributed, about 1 minute.

Combine milk, cream, and 475ml water in a large bowl or glass measuring cup. Stirring sausage mixture constantly, slowly stream in milk mixture; bring to a simmer. Add 190g Parmesan and cook, stirring constantly, until cheese is melted. Add squash, pasta, garlic, sage, salt, and nutmeg and toss to combine, making sure pasta is covered with liquid. Bring to a boil, then reduce heat to low and bring to a bare simmer. Cook, stirring occasionally, until pasta is cooked through, squash is beginning to break down, and sauce is reduced and glossy, about 20 minutes.

Pluck out and discard sage. Transfer pasta to a platter. Top with remaining 40g Parmesan and a few cranks of pepper.

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