1 package fusilli lunghi
½ onion, roughly chopped
1 stalk celery, roughly chopped
1 small carrot, roughly chopped
4 links spicy Italian sausage, casing removed and crumbled
1 cup plus ½ cup white wine
½ butternut squash, cubed
Freshly grated Parmigiano-Reggiano, about 3/4 cup or to taste
Extra-virgin olive oil
¼ cup chopped parsley
1 white truffle (optional)
For the fonduta:
½ cup cream
½ nutmeg, or to taste
¼ cup freshly grated Parmigiano-Reggiano
Bring 8 quarts of water to a boil in a large pasta pot. Add salt to the boiling water until the salinity is that of the sea. Drop the fusilli into the water, submerge and cook with the lid on for 1 minute less than the package instructions indicate.
While pasta cooks, add the roughly chopped onion, celery and carrot, a generous pinch of salt and few tablespoons of olive oil to the food processor. Chop in food processor until almost a paste, to make a soffrito.
Heat a large cast iron pot with enamel coating and add soffrito and another pinch of salt. Cook until translucent and just starting to brown–add pasta water to soffrito to slow the cooking process if need be. Add crumbled sausage, then cook until sausage is browned all the way through. Pour in a cup of white wine, then bring up to a full boil for 1 minute. Pulse all of this in the food processor until the texture is smooth but not yet gravy-like, about 20 pulses.
Meanwhile, add 2 tablespoons extra-virgin olive oil and cubed butternut squash into emptied pot. Season with salt and sauté. When squash begins to brown, add about ½ cup more white wine and use a wooden spoon to scrape up the browned bits from bottom of the pan.
Drop the fusilli into the water, submerge at once, and cook for 1 minute less than the package instructions indicate.
Add the soffrito back into the same pot with the butternut squash, continuously stirring for 4 to 5 minutes, until the butternut squash is tender and the raw alcohol has cooked out of the wine. If sauce becomes dry, add a ladleful of pasta water and continue to stir. Remove from heat and allow to sit until pasta is cooked to 1 minute less than the package instructions indicated.
For the fonduta:
In a small saucepan, bring half a cup of cream to a boil and season with a generous pinch of salt. Using a Microplane, freshly grate half a nutmeg into the cream. Take off the heat once it has thickened slightly and allow to cool for a minute or two. Add about ¼ cup freshly grated Parmigiano-Reggiano until even thicker, but still silky.
When pasta is ready, place sauce back on heat and add drained pasta, stirring together with another ladleful of pasta water for about one minute. Remove from heat and add two to three tablespoons of extra virgin olive oil, ½ cup freshly grated Parmigianno-Reggiano and freshly chopped parsley. Toss together like a salad.
Pour a small amount of the fonduta on the plate, then place the pasta and butternut squash on top. Grate more Parmigiano-Reggiano over the top. For a special occasion, add freshly shaved white truffles to serve.