Rigatoni with Butternut Squash and Spicy Sausage
by Thea Miller
1 tablespoon olive oil
3 cups peeled and diced butternut squash
1 small red onion diced
12 ounces Brennan's Spicy Italian sausage, casings removed
2 cloves garlic minced
1 bunch kale, thick stems removed, chopped
1 teaspoon red chili flakes
salt and pepper
8 ounces Delallo Mezze Rigatoni
¼ cup Ricotta
⅓ cup grated 10-Month Parmesan or plus extra
Heat 1 tablespoon olive oil over medium heat in a large saute pan. Add chopped butternut squash and saute until lightly browned about 6-7 minutes. The butternut squash should be getting tender but won't be completely cooked.
Add chopped red onion and saute until tender, about 4 minutes. Add sausage, breaking it up into smaller chunks. Saute until sausage is browned, about 3 minutes, kale and red chili flakes. Continue to cook until chard is wilted, another 3 minutes. Season mixture with salt and pepper and keep warm.
While vegetables and sausage are cooking, bring a pot of salted water to a boil. Cook rigatoni until al dente, about 8 minutes. Drain pasta, reserving ¼ cup of the pasta water.
Immediately add cooked rigatoni to sausage mixture along with ¼ cup reserved pasta water, ricotta, and grated parmesan. Stir to coat pasta in the sauce and continue to cook for 1-2 minutes. Season with salt and pepper. Sprinkle extra parmesan on top and serve immediately.
adapted from cherry on my sundae