Dinner for Two

Photo Terry Brennan, food styling Lara Miklasevics

Whether you’re in a new relationship or have been with your partner for many years, cooking a meal at home for date night is a great excuse to prepare something special—especially for Valentine’s Day weekend.

This warming pasta dish tastes like a hug in a bowl, says cookbook author Kristin Donnelly, who created the recipe for Real Food. And some fried sage leaves on top add a touch of elegance. For more crunchy texture, you could try adding in some toasted chopped walnuts at the very end. Be sure to remember to scoop out some of the pasta cooking liquid before you drain the pasta, says Donnelly. The seasoned, starchy liquid helps melt the cheese and bring the dish together.

You can check out more recipes for two in the winter issue of Real Food, which is complimentary and available at all Lunds & Byerlys locations. The recipes each have a twist to take it to the next level, such as the bone-in rib-eye steak bathed in a fragrant butter infused with rosemary and garlic, crispy chicken thighs with fennel and leeks cooked in white wine, white fish with a creamy clam sauce, and, of course, dessert—chocolate pot de crème with an orange-scented whipped cream. Plus, find more pasta recipes, vegan Mexican recipes, and more in the issue.

Pasta with Butternut Squash, Sausage, and Spinach

Makes 2 Servings

Salt, for the pasta cooking water, plus more to taste
2 tablespoons extra virgin olive oil
6 large sage leaves
½ pound peeled butternut squash, cut into ½-inch pieces (about 2 cups)
6 ounces gemelli or other short pasta shape
½ pound sweet Italian sausage (or 2 links)
½ medium yellow onion, chopped
5 ounces baby spinach
1 ounce (¼ cup) freshly grated Parmigiano-Reggiano, plus more for serving
Crushed red pepper (optional)

1. Bring a medium pot of water to a boil and season generously with salt. Set up a plate lined with a paper towel near the stove.
2. In a deep skillet with a lid, heat the oil over medium-high heat. Tilt the skillet slightly so the oil pools and add the sage leaves to the oil in a single layer. Fry the sage leaves until they darken slightly, about 20 seconds. Use tongs to transfer them to the paper towel-lined plate to drain.
3. Add the squash to the skillet in a single layer and season with a pinch of salt. Cook without moving it until it starts to brown on the bottom, about 3 minutes. Stir the squash and cook, until a bit more browned all over, about 3 minutes longer. Reduce the heat to medium-low, cover the skillet, and cook until the squash is cooked through, about 2 minutes. Transfer the squash to the plate with the sage leaves.
4. Add the pasta to the water and cook until al dente, about 8 minutes or just 1 or 2 minutes shy of the package directions. Scoop out and reserve about 1 cup of the cooking liquid and drain the pasta.
5. While the pasta cooks, squeeze out the sausage from the casing into the pan and use a spoon to break up the meat. Cook until the fat renders a bit and the meat browns, 3 to 4 minutes. Add the onion and cook, stirring, until softened, about 4 minutes longer. Add the spinach and cook, stirring, until wilted, 1 to 2 minutes.
6. Add the drained pasta and some of the reserved cooking liquid to the skillet and cook, stirring, until incorporated. Add the cheese and stir until melted. Fold in the butternut squash and loosen the pasta as needed with more of the cooking liquid. Season with more salt and some crushed red pepper if desired. Garnish with the fried sage leaves. Transfer to bowls and serve immediately.

Cook’s Note: Serve with a bitter greens salad made with escarole or radicchio. You can simply toss the leaves with lemon juice and salt followed by some olive oil. Or for an extra savory note, whisk together the lemon juice with a mashed anchovy first before adding the oil.

Nutrition (per serving): Calories: 873, Fat: 41g (Sat: 12g), Cholesterol: 76mg, Sodium: 1895mg, Carb: 89g, Fiber: 9g, Sugar: 6g, Protein: 37g

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Photo Terry Brennan, food styling Lara Miklasevics

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