Mela – Made

Bet you didn’t think of this combination. But let me tell you: it will blow your mind.

This recipe has it all. It’s cozy, satisfying, and full of flavor, but it’s also made with ingredients that are actually good for you. And the best part? It all comes together in one big skillet. The flavors sound like they shouldn’t work together, but somehow they do—and they do it beautifully.

It’s one of a kind, and I’m always impressed by it, even though I’ve made it a couple of times now. There’s just something about this recipe that feels like magic. This is an Alex Snodgrass recipe. She came out with a new book that is so good.

What you’ll need

• 2 tablespoons extra-virgin olive oil — the good stuff
• 1 large shallot, finely minced (about ¼ cup)
• 2 garlic cloves, minced
• 1 pound Italian sausage — hot or mild, you do you
• ½ cup fresh sage leaves, julienned
• 12 ounces pasta — I love Jovial brown rice shells for this (if you want to make it gluten free)
• ½ cup dry white wine
• 2¾ cups low-sodium chicken broth
• 1 (15-ounce) can butternut squash purée — or unsweetened pumpkin purée if that’s what you have
• 1 cup unsweetened full-fat coconut milk
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper, plus more for finishing
• ½ cup fresh parsley, chopped (optional, but pretty)

A little pasta note: Use whatever pasta makes you happy! The pasta starch is part of the magic here—it helps turn all those delicious ingredients into a silky, creamy sauce. Different pastas release different amounts of starch, so you may need to adjust the consistency with a splash of broth or pasta water.

Let’s make some magic

1. Get things going. In a large pot, heat the olive oil over medium heat. Add the shallot and garlic and cook for a minute or two, until they start to soften and smell really good.
2. Bring on the sausage. Add the sausage and fresh sage. Cook for 5–6 minutes, breaking up the sausage with a wooden spoon as it browns. Once the sausage is cooked through, drain off the excess fat, leaving about 2 tablespoons in the pot. We want the flavor, not a swimming pool.
3. Everything in the pot. Add the pasta, white wine, chicken broth, butternut squash purée, coconut milk, salt, and pepper. Give everything a good stir and bring it to a gentle simmer. Don’t let it boil—we’re going for a slow and cozy cook here.
4. Now, be patient. Cook uncovered for 13–15 minutes, stirring often, until the pasta is al dente and the sauce is thick, creamy, and clinging to every little shell. And don’t panic when you first look at it! The sauce will seem much too thin in the beginning. This is where the pasta starch comes in to save the day. As the pasta cooks, it releases starch into the sauce, transforming it into that silky, creamy consistency we’re after.
5. Let it rest. Once the pasta is al dente and the sauce has thickened, remove the pot from the heat and let it sit for about 2 minutes. Give it a few gentle stirs while it rests. Trust me, those two minutes matter.
6. Make it pretty. Spoon into bowls and finish with a little freshly cracked black pepper and a sprinkle of fresh parsley. Then dig in—you just made magic in one pot.

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Notes: it makes quite a bit so be ready for leftovers. Also, I know the picture is not of the recipe. We ate it before I could take a picture… and the leftovers were not picture worthy.

Shop my favorites:

I love this set of spatulas they come really handy.

I love to use this pasta. It’s colorful and pretty. Perfect when you want to elevate your dinner.

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