Step 1

Heat 2 tablespoons butter in a large skillet over medium-high heat until hot and the butter starts to brown.

Step 2

Add the diced butternut squash and 4 sage leaves.

Step 3

Cook for about 10 to 12 minutes until brown and tender, stirring frequently. Season with kosher salt & freshly ground pepper.

Step 4

Remove the squash from the skillet and set aside.

Step 5

Remove the sausage from its casing and add to the skillet with a little oil, breaking it up into bite size pieces with the back of a spoon or spatula. Brown and cook through.

Step 6

Add the squash back to the skillet along with 4 more sage leaves and 1 tablespoon butter.

Step 7

Cook for another 2 minutes to crisp sage leaves.

Step 8

Reduce the heat to low and add heavy cream, cooking for about 2 minutes until the sauce thickens.

Step 9

Add the cooked pasta, vinegar and grated parmesan cheese.

Step 10

Gently stir to combine and remove from heat. If the sauce is too thick, add a little reserved pasta water.

Step 11

Serve immediately with more grated parmesan.