• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Contact
  • About
  • Work With Me

The Cook Report logo

menu icon
go to homepage
  • Recipes
  • Contact
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Contact
    • About
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Recipes

    27/10/2020 Autumn Recipes

    Creamy Tagliatelle with Squash and Sausage

    • Share
    • Tweet
    Jump to Recipe Print Recipe

    This creamy tagliatelle is the perfect autumn dinner recipe! With a rich butternut squash sauce and sausage pieces stirred through it's such a simple and delicious dish.

    It's time for autumn pasta galore 🍂

    Blue bowls of creamy tagliatelle on a blue background

    Blue bowl of squash pasta with a beige cloth

    This recipe is exactly what we all need now that the clocks have gone back. It's so dark all the time and the only thing that's going to get me through is big bowls of comforting pasta.

    This one is pretty much perfect for easing my autumn blues. The sauce is rich and buttery with thyme and the sweetness of butternut squash.

    I also love the addition of sausage here. It makes the dish super rich and luscious with all that comforting meatiness that you need at this time of year.

    Blue bowls of sausage pasta with a cloth and gold forks

    Close up of squash tagliatelle in a blue bowl

    Why we love this creamy tagliatelle...

    It's an easy dinner recipe that just screams autumn flavour and comfort food which makes it perfect for a weeknight now the nights are drawing in.

    You could easily make this recipe vegetarian by leaving out the sausage all together or swapping it for your favourite brand of veggie sausages.

    This is also a great base recipe for adding your own twist to by throwing in your favourite veggies with the sauce, switching the squash for sweet potato or using chicken or another protein instead of the sausage. 

    Overhead shot of creamy pasta with butternut squash on a cloth

    Close up of creamy squash and sausage tagliatelle

    Butternut Squash Tagliatelle Ingredients

    This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!

    Butternut Squash: You could also use kabocha or another variety of winter squash. Just go with whatever you have/your favourite.

    Tagliatelle: I think the long flat strands of tagliatelle work the best in this pasta dish but you could totally switch for any other variety you like.

    Sausages: I like to buy my favourite sausages from the supermarket and then cut them out of their skins and fry the meat because they already have plenty of flavour to add to the dish. If you prefer you could use pork mince or shop bought sausage meat but you may need to add some extra herbs and seasoning to get the same amount of flavour.

    Spices: I like to add a touch of cayenne pepper for some heat and some smoked paprika for a hint of smokiness. If you're not a fan of spice then leave out the cayenne.

    Butter: This is browned with a sprig of thyme in there to add bags of extra flavour to the final dish.

    Sour Cream: This gives the creaminess to the sauce. Depending on how big the squash is that you used you may need to add a little more to give it that creamy texture.

    Blue bowl of tagliatelle with squash on a blue surface

    Overhead shot of creamy tagliatelle with squash in a blue bowl

    How to make squash and sausage pasta

    Roast the squash: Toss the squash with the olive oil and salt and pepper and roast until super soft. Blend until smooth.

    Fry the sausage: Cook the pasta according to packet instructions making sure to reserve some of the pasta water. Remove the sausage meat from the skins and fry with the spices then set aside.

    Make the sauce: In the same pan melt the butter with the thyme and cook for a few minutes until the butter begins to brown. Add the squash and sour cream with the pasta water and toss with the pasta. Add the sausage back and serve.

    Equipment you need to make this recipe...

     

    Flat lay shot of creamy tagliatelle in a blue bowl on a blue background

    Close up of squash tagliatelle in a blue bowl

    Want more? Try these other pasta recipes!

    • Mushroom Orzo with Beetroot & Feta
    • Prawn Linguini with Tomatoes & Feta
    • Quick & Easy Pasta Puttanesca
    • Orzo Risotto with Tomato & Mascarpone
    • Pesto Pasta Bake with Giant Shells
    • Pork Pasta with Dried Mushrooms & Spinach
    • Chicken Bacon Ranch Pasta
    Overhead shot of creamy tagliatelle with squash in a blue bowl

    Creamy Tagliatelle with Squash and Sausage

    This creamy tagliatelle is the perfect autumn dinner recipe! With a rich butternut squash sauce and sausage pieces stirred through it's such a simple and delicious dish.
    5 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 4 servings
    Calories: 813kcal
    Author: Amy Fulwood

    Ingredients

    • 1 small Butternut Squash peeled and chopped
    • Olive Oil
    • Salt and Pepper
    • 300 g Tagliatelle
    • 4 Sausages about 250g
    • ½ teaspoon Cayenne Pepper
    • ½ teaspoon Smoked Paprika
    • 40 g Butter
    • 4 sprigs Thyme
    • 4 tablespoon Sour Cream
    UK Measures - US Measures

    Instructions

    • Heat the oven to 200°C/400°F. Put the butternut squash on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 40 minutes. Once roasted blend until smooth and set aside.
    • Cook the pasta according to packet instructions. Reserve 100-200ml of pasta water. Cut open the sausages and remove the skins. Heat 2 tablespoons of olive oil over medium heat and add the sausage meat. Break the meat up with a wooden spoon into chunks. Add the cayenne pepper and smoked paprika. When the sausage meat has browned remove from the pan with a slotted spoon.
    • Turn the heat down to medium low and add the butter. Once melted add the thyme sprigs and cook gently until the butter has turned a pale brown then remove the thyme. Add the squash, sour cream and pasta water (start with half and add more if you need to thin it out more) then season well. Add the cooked pasta and toss the sauce through the pasta with tongs. Return the sausage to the pan and toss again. Serve.
    Nutrition Facts
    Creamy Tagliatelle with Squash and Sausage
    Amount Per Serving
    Calories 813 Calories from Fat 396
    % Daily Value*
    Fat 44g68%
    Saturated Fat 17g85%
    Cholesterol 172mg57%
    Sodium 823mg34%
    Potassium 1140mg33%
    Carbohydrates 76g25%
    Fiber 6g24%
    Sugar 6g7%
    Protein 30g60%
    Vitamin A 20651IU413%
    Vitamin C 42mg51%
    Calcium 144mg14%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Notes

    Nutrition information is an estimate and will vary depending on the exact ingredients used.
    Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

    Like the look of this recipe? Make sure you pin it for later!

    Pinterest image of creamy tagliatelle with text overlay

    « Spicy Lentils with Paneer and Caramelised Squash
    Baked Lentils & Barley with Feta »

    Reader Interactions

    Comments

    1. Andrea Metlika says

      October 28, 2020 at 6:54 pm

      5 stars
      Fall comfort food at its finest. Cant wait to make this!

      Reply
    2. Taylor Kiser says

      October 28, 2020 at 7:22 pm

      5 stars
      Comfort food dinner for the win! Delicious flavors going on!

      Reply
    3. Lilly says

      October 28, 2020 at 7:29 pm

      5 stars
      This pasta is so creamy and delicious! Thanks for the recipe! My family loved it!

      Reply
    4. Wanda says

      October 28, 2020 at 7:35 pm

      5 stars
      This squash and sausage Tagliatelle has all the ingredients I love! Bookmarking this recipe!

      Reply
    5. Beth says

      October 28, 2020 at 7:48 pm

      5 stars
      This looks so yummy! My husband is going to love this recipe!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Photo of Amy in a red jumper wearing glasses

    Hello! I’m Amy Fulwood. Recipe creator and photographer here at TheCookReport.co.uk.

    Over here we’re all about delicious healthy recipes to fit around busy schedules and celebrating the joy that comes from an amazing meal.

    More about me →

    Popular

    • Cheesy Cauliflower Steak with Pine Nuts
    • Halloumi Breakfast Bowl with Salad
    • 15 Minute Salmon Burgers with Garlic Yoghurt
    • Summer Pearl Barley Salad with Feta

    Footer

    ↑ back to top

    About

    • About The Cook Report
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work With Me

    Copyright © 2022 The Cook Report on the Brunch Pro Theme