Chef Steven's Squid Ink Pasta Recipe
Chef Steven's Squid Ink Fettuccine Recipe

I had such great intentions of sharing all kinds of pasta recipes using Al Dente Squid Ink Fettuccine-the perfect dish to celebrate Halloween.  But, as you’ve probably noticed, I’ve been flying (my broom?) under the blogging radar screen for a couple of months.  Luckily I received an email today from Chef T. Steven Dick with a recipe which sounds delicious and has all the right colors for a Halloween Dinner.  He is the Chef owner of Kitchen Savant and the Corporate Chef of Joy’s International Foods.

Here’s what he said.  ” I love your pasta and I recommend it whenever I write recipes.  Thank you for such a great product.  Here is a recipe I just now jotted down for some friends, and I had to include your brand in my recommendation.  Excellent pasta;  I can’t wait to try the Monique’s Sumptous Sauces.

Al Dente Squid Ink Fettuccine
High Drama in a Bag

Squid Ink Fettuccine

with Italian Sausage, Fresh Rapini, Crimini Mushrooms and Roasted Butternut Squash in a Sundried Tomato Garlic Sauce

Ingredients
•    12 oz bag        Squid Ink Fettuccine
•    1 pound           Italian Sausage (mild or hot) cut into 1 inch bites
•    1 bunch           Fresh Rapini, stemmed and rough chopped
•    1 pound           Crimini Mushrooms, cleaned and quartered
•    2 oz                 Garlic Joy Sundried Tomato spread
•    ½ ea                 Butternut Squash, small diced, roasted
•    4-6 oz             Extra virgin olive oil
•    2 tbs                butter
•    To taste           salt and fresh cracked pepper
•    Garnish            grated Asiago cheese

Peel, seed and dice the butternut squash into ½ inch dice.  Toss with olive oil, salt and pepper and roast in 400 degree oven for 20 minutes or until just knife tender.  Roasting gives the squash a big concentrated sweetness that is worth the effort!  Alternatively, you can boil or microwave the butternut squash.  Caution: do not overcook.

In a large sauté pan heat 1 ounce of the olive oil and  begin sautéing the sausage over medium high heat.  Sauté for 5 minutes.  Add 2 ounces of olive oil and then add mushrooms and the rapini.  Cook for 6 minutes, stirring occasionally, until the mushrooms and rapini are done.  Add the Garlic Joy Sundried Tomato garlic spread and the roasted butternut squash.  Sauté until hot.

Add the pasta to boiling water and cook according to instructions.  While the pasta is cooking, finish the sauce by adding the last of the olive oil.  Toss all ingredients completely.  Season with salt and pepper.

Drain the pasta and toss with the two tablespoons of butter to prevent sticking.  Move pasta to a serving platter and top with the Italian Sausage, Fresh Rapini, Crimini Mushrooms and Roasted Butternut Squash in a Sundried Tomato Garlic Sauce.  Finish with grated Asiago cheese and

(since I haven’t personally tried this recipe yet, let me know what you think.  And, take a photo to email me so that I can insert on to the al dente canoodler.  thanks)