Butternut Squash and Sausage Rigatoni Pasta
Ingredients
- 2 lbs Butternut Squash peeled and cubed
- 4 TBSP Extra Virgin Olive Oil
- 2 cups Vegetable Stock
- 1 each Shallot minced
- 1 lb Ground Italian Sausge
- 2 TBSP Sage chopped
- 5 cloves Garlic minced
- 1 TBSP Thyme chopped
- 4 cups Kale massaged and torn
- 1/2 cup Heavy Cream
- 1/2 cup Parmesean grated
- 1 lb Rigatoni Pasta
Instructions
- Preheat oven to 400 degrees Fahrenheit. Toss peeled and cubed butternut squash with 2 TBSP olive oil until full coated. Place on a sheet tray and bake in the oven for 40 minutes. Pierce butternut squash with a fork to check for doneness. Remove from oven once the fork pierces through without hesitation. Allow to cool for 10 minutes.
- In a blender, add the butternut squash and 2 cups of chicken stock. Blend until smooth.
- In a large pot of salted boiling water, cook the Rigatoni according to directions on its packaging. Drain and reserve 1 cup of the pasta water.
- In a large skillet over medium heat, place 2 TBSP olive oil. When heated, put the shallot and garlic into the skillet. Saute for about 5 minutes.
- Add the Ground Italian Sausage into the skillet and cooked until browned.
- Add in the torn kale, sage and thyme into the skillet. Saute until the kale begins to wilt, about 5 minutes.
- Add in the pureed butternut squash, heavy cream and parmesean. Heat slowly.
- Once the sauce is heated through, fold the pasta and sauce together
- If youd like the sauce to be a little bit thinner, this is where you can slowly add in a little bit of the pasta water before serving,
- Serve garnished with a little bit of grated parm and enjoy!
- Bone Apple Teeth!
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