Sage-infused butternut squash sausage pasta


  • 3 Tbsp. Carapelli Oro Verde EVOO
  • ¼ cup fresh sage
  • 4 cloves garlic, minced
  • 2 cups butternut squash, peeled and diced Salt
  • 1 medium yellow onion, diced
  • 1 lb. hot Italian sausage
  • 12 oz. farfalle
  • 1 cup pasta water, divided
  • ½ cup shredded parmesan
  • Shaved parmesan, to taste


STEP 1 In a large skillet heat EVOO. Add sage leaves and minced garlic. Saute over medium-low heat until garlic is golden and the aroma of sage is poignant. Remove garlic and sage with a slotted spoon. Set aside.

STEP 2 Cook the diced squash in the infused EVOO and add salt. Turn heat to medium high and cover the skillet. Stir occasionally, until squash is tender and golden. Set heat to low.

STEP 3 Meanwhile, add 1 Tbsp. of EVOO to a medium skillet. Add the onion and sausage and cook over high heat until lightly browned and cooked through. Combine sausage mixture and butternut squash in the large skillet.

STEP 4 In a large pot of boiling salted water, cook the pasta until al dente. Reserve 1 cup of cooking water and drain pasta.

STEP 5 Return the pasta to the pot and add half of the reserved cooking water, as well as the butternut squash and sausage mixture. Then add shredded parmesan cheese and the reserved sage and browned garlic. Stir to combine ingredients until the cheese is melted. Add more water to desired sauce thickness.

STEP 6 Transfer pasta to a serving bowl and serve hot, topped with freshly shaved parmesan, and salt and pepper to taste.

Herbed salmon and fennel en papillote with olive oil drizzle


  • 2 fennel bulbs
  • 4 salmon fillets, 4–6 oz. each
  • 8 thyme sprigs + 1 tsp. fresh thyme leaves
  • 1 Tbsp.  orange zest
  • Kosher salt
  • Carapelli Oro Verde Extra Virgin Olive Oil


STEP 1 Preheat the oven to 425º F (218°C).

STEP 2 Remove the stalks and fronds from each fennel bulb, saving a few fronds. Slice the bulb into paper-thin rounds with a mandoline or knife. Discard the root end of the bulb.

STEP 3 Cut four 2-foot-long pieces of parchment paper. Place on a clean work surface and divide the sliced fennel between the parchment paper, making a small pile of fennel in the center of each piece.

STEP 4 Place one salmon fillet on top of each pile of fennel. Top each piece of salmon with two thyme sprigs and 1–2 fennel fronds. Sprinkle the orange zest over the salmon, dividing it evenly between the four fillets. Sprinkle each fillet lightly with kosher salt.

STEP 5 Fold the two long ends of parchment together so they meet above the salmon, then roll and pinch together to seal the edges. Do the same to the short edges of parchment paper to make a packet.

STEP 6 Place the four packets on two large baking sheets. Roast for 12–15 minutes, then carefully transfer each packet to a serving plate. Carefully open each packet and drizzle Carapelli Oro Verde Extra Virgin Olive Oil on the cooked salmon and sprinkle with fresh thyme leaves. Serve immediately.