Squash ’Nduja & Sausage Busiate

Make the Busiate

1. Mound the Caputo Semolina Flour and make a well in the center. Add the water and gradually pull the flour into the water with a fork until a shaggy dough forms. Knead until smooth and elastic, about 10 minutes. Cover and rest for 30 minutes.
2. Dust a sheet pan with flour or a clean towel. Cut a thin strip of dough and roll it between your hands into a long rope about ¼-inch thick. Cut into 5-inch pieces.
3. Place each piece vertically on your work surface. Position a wooden skewer at roughly 2 o’clock and press the top of the dough around it. Roll the skewer toward you, wrapping the dough into a tight helix. Gently twist the pasta off the skewer and transfer to the sheet pan. Repeat with the remaining dough and let dry while making the sauce.

Make the Sauce

1. Melt the butter in a large skillet over medium heat. Add the sage and fry for about 2 minutes, until crisp. Remove and set aside.
2. Add the olive oil, onion, and garlic and cook for about 5 minutes, until soft and translucent.
3. Add the sausage and cook until deeply browned, breaking it into small pieces. Stir in the ’nduja until melted and incorporated.
4. Add the squash, salt, and chili flakes and cook for about 10 minutes, until browned and beginning to soften.
5. Add the tomatoes, breaking them up with a spoon. Simmer for 10–15 minutes, until the tomatoes have reduced and the squash is tender. Add a splash of water if needed.

Cook and Finish

1. Finely chop the crispy sage.
2. Bring a large pot of generously salted water to a boil. Cook the busiate until just al dente, about 2 minutes. Reserve 1 cup pasta water before draining.
3. Add the pasta directly to the skillet with about ½ cup reserved pasta water. Toss over low heat until glossy and well coated, adding more pasta water as needed to loosen the sauce and help it coat the pasta.
4. Continue tossing for 1–2 minutes, then stir in the chopped crispy sage.
5. Serve immediately with grated Parmesan.

Notes

• Let the busiate dry slightly after shaping to help the twists hold their shape during cooking.
• Break the sausage into small pieces while browning so it distributes evenly throughout the sauce.
• Add pasta water gradually until the sauce is silky and coats the pasta.
• The busiate can be prepared in advance and allowed to dry before cooking.