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Ingredients

• For the spaghetti
• 400 grams (about 2 1/2 cups) all purpose flour
• 4 large eggs
• 2 teaspoons olive oil
• For the sauce
• 1 small butternut squash, seeds removed
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 4 to 6 ounces Italian sausage (hot or sweet is up to you), removed from casings and crumbled
• 1/2 cup diced shallot
• 1 teaspoon minced sage leaves
• 1 1/4 cup chicken stock, divided
• 2 ounces grated parmesan or Romano cheese, plus more for passing at the table
• 1/2 to 1 cup pasta cooking liquid

Description

Serious Eats