Banza Penne with Sausage, Roasted Butternut Squash, Chanterelles and Crispy Sage

Roasted Butternut Squash

High heat browns the edges while leaving the centers tender. Keeping most of the squash intact gives contrast to the pasta, while a few softened pieces help thicken the sauce.

Ingredients

• 1 1/4 lb peeled, seeded butternut squash, cut into 3/4-inch cubes
• 1 1/2 tbsp olive oil
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Toss the squash with olive oil, salt and pepper on a rimmed baking sheet.
2. Spread into a single layer with space between the pieces. Roast for 25–35 minutes, turning once, until browned at the edges and tender when pierced.
3. Keep warm for the pasta, handling gently so most of the cubes retain their shape.

Browned Italian Sausage

Browning the sausage in irregular chunks provides savory crust and leaves a flavorful fond for the mushrooms.

Ingredients

• 12 oz gluten-free mild Italian pork sausage, casings removed
• 1 tsp ghee

Instructions

1. Heat the ghee in a large, deep skillet over medium-high heat. Add the sausage in rough 3/4-inch chunks.
2. Leave undisturbed for 3–4 minutes to develop a brown crust, then turn and break up only the largest pieces.
3. Continue cooking until browned and the largest pieces reach 160°F, about 10–12 minutes total. Transfer to a bowl, leaving about 1 tablespoon of fat in the skillet and pouring off any excess.

Notes

• Choose a sausage with restrained fennel and chile so the chanterelles and sage remain distinct.

Golden Chanterelles

Cooking off the mushrooms' moisture before adding garlic lets them brown rather than steam. Their savory juices become part of the pasta sauce.

Ingredients

• 12 oz chanterelles
• 1 tbsp ghee
• 2 cloves garlic, finely chopped
• 1 tsp finely chopped fresh sage
• 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Instructions

1. Brush the chanterelles clean, trim tough stem ends and tear large mushrooms into bite-size pieces. If gritty, rinse briefly and dry thoroughly.
2. Add the ghee to the skillet containing the reserved sausage fat and heat over medium-high. Add the mushrooms in a loose layer, working in batches if necessary.
3. Cook, stirring occasionally, until released moisture evaporates and the mushrooms develop golden edges, about 8–12 minutes. Lower the heat if the sausage fond begins to darken too much.
4. Reduce the heat to medium. Add the garlic, chopped sage, salt and pepper and cook for 1 minute, until fragrant. Remove from the heat until the pasta is ready.

Notes

• If cooking in batches, divide the ghee between batches. Avoid crowding the pan.

Crispy Sage Leaves

Brief frying makes sage brittle and aromatic, adding a crisp finish against the soft squash and pasta.

Ingredients

• 20–24 large fresh sage leaves, completely dry
• 2 tbsp ghee
• 1 pinch fine salt

Instructions

1. Heat the ghee in a small skillet over medium heat until shimmering.
2. Fry the sage in small batches for 15–30 seconds per side, until the bubbling subsides and the leaves turn crisp but not brown.
3. Lift onto a paper towel and sprinkle lightly with salt. Reserve 1 teaspoon of the sage-scented ghee for the pasta.

Notes

• The leaves crisp further as they cool. Keep them uncovered and add only at serving.

Penne with Light Butter-Parmesan Pan Sauce

Pasta water, butter and finely grated cheese make a thin coating rather than a heavy sauce. A little squash breaks down during tossing, tying the sweet and savory components together.

Ingredients

• 12 oz Banza chickpea penne
• to taste kosher salt, for the pasta water and final seasoning
• 2 tbsp unsalted butter, cut into pieces
• 1/3 cup finely grated Parmigiano Reggiano, plus a little more for serving if desired
• 1 tsp fresh lemon juice, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tsp reserved sage-frying ghee
• 3/4 cup reserved pasta cooking water, used as needed

Instructions

1. Bring a large pot of salted water to a boil. Cook the Banza penne according to its package directions, stirring gently and checking early; drain when just tender but still firm enough to toss. Reserve at least 3/4 cup cooking water before draining.
2. Return the mushroom skillet to medium-low heat. Add the cooked sausage, butter and 1/3 cup pasta water, scraping up the browned bits.
3. Add the drained penne and roasted squash. Fold gently for 1–2 minutes, allowing a few squash edges to soften into the liquid without crushing the remaining cubes.
4. Remove from the heat. Add the Parmigiano in two additions, folding gently, then add the lemon juice, pepper and reserved sage ghee. Loosen with additional pasta water a tablespoon at a time until glossy and lightly coated.
5. Taste before adding more salt. Serve immediately, before the chickpea pasta absorbs the sauce.

Notes

• Do not rinse the pasta for this preparation. Avoid prolonged simmering or vigorous tossing, which can break chickpea penne.
• If the sauce becomes tight or sticky, add a splash of hot water off heat rather than more cheese.

Overall Timing / Workflow

Roasting the squash first leaves time for the stovetop components. Cooking the pasta last keeps it firm and the sauce loose.

Instructions

1. 0:00 — Heat the oven to 425°F, prepare the squash and put a large pot of water on the stove.
2. 0:15 — Put the squash in the oven. Clean the mushrooms, prepare the garlic and sage, and grate the cheese.
3. 0:20 — Brown the sausage, then transfer it to a bowl. Cook the chanterelles in the same skillet.
4. 0:30 — Fry the sage in a separate small skillet and set aside uncovered.
5. 0:35 — Check the squash and begin cooking the penne once the squash is nearly tender and the mushrooms are ready.
6. 0:45–0:55 — Reserve pasta water, drain the penne and finish everything together in the large skillet. Plate immediately.

Plating

Wide, warm bowls keep the pasta hot while showing the squash and mushrooms. Adding the sage last protects its crunch.

Instructions

1. Divide the pasta among four warmed shallow bowls, distributing the sausage, squash and chanterelles evenly.
2. Spoon any remaining pan sauce over the pasta. Top each bowl with a generous cluster of crispy sage leaves.
3. Finish with a little extra Parmigiano if desired and serve immediately.

Leftover Path

Gentle reheating with a little water restores the coating without further drying the chickpea pasta.

Instructions

1. Refrigerate leftover pasta in a shallow airtight container within 2 hours and use within 3–4 days. Store any remaining crisp sage separately.
2. Reheat the pasta in a covered skillet over medium-low heat with 2–3 tablespoons water per serving, folding gently, until it reaches 165°F.
3. Uncover briefly to adjust the sauce consistency. Finish with freshly crisped sage if available.

Notes

• The penne will soften during storage; reheat only the portion you plan to eat.