Butternut Squash and Chorizo Pasta

Ingredients

• 2 tablespoons olive oil 
• 1 teaspoon pepper red
• 1 medium onion sweet chopped
• 2 cloves garlic minced
• 1 inch chorizo sausage cut 
• 1 inch butternut squash diced peeled
• 1 teaspoon thyme dried fresh chopped (or equivalent )
• 8 ounces cavatelli pasta cooked ( to al dente) (reserve some of the pasta water)
• 0.3 cup pecorino cheese grated (I used a mixture)

Equipment

• bowl

Directions

1. Heat olive oil and chili flakes.
2. Add chorizo and saute until the sausage begins to release it's oils.
3. Add onion and garlic and saute until softened (a few minutes).
4. Season with s&p.
5. Add squash and stir mixture together.
6. Add chopped thyme.
7. Saute mixture for 5 minutes or so uncovered.
8. At this point put your pasta water on to boil.
9. Continue to saute your squash mixture covered for 5 minutes.
10. Check the squash for firmness.
11. You want the squash to be tender but still hold it's shape.
12. When the squash is tender transfer to a large serving bowl.
13. Add your cooked pasta to the squash.
14. Mix everything together with your cheese.
15. Add some of the reserved pasta water to loosen the mixture if you want.
16. Serve with more grated cheese over top.