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Category: Main courses

Spicy Sausage and Squash Rigatoni

Winter squash can be both intriguing and intimidating. While these big vegetables look attractive, you may not know what to do with them. One idea? Use a kabocha or butternut squash in pasta. In this recipe, the sweetness of the ... Read more

Total time: 25 minutes | Serves 4
  • Salt
  • 1 1/2 cups chicken broth
  • 1/2 pound kabocha or butternut squash, peeled, seeded and cut in 1-inch pieces
  • 1 pound rigatoni
  • 1 tablespoon olive oil
  • 3/4 pound hot Italian sausage, casing removed
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons whipping cream
  • 2 tablespoons minced fresh sage
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • Pepper, optional

Step 1Bring a large pot of salted water to boil.

Step 2Meanwhile, bring the chicken broth to a boil in a saucepan over medium-high heat. Add the squash, reduce the heat to medium-low, cover and simmer until the squash is tender, about 10 minutes.

Step 3While the squash is cooking, add the rigatoni to the boiling water. Reduce the heat to medium and cook until the pasta is tender yet still firm, about 12 minutes.

Step 4Heat the olive oil in a deep, 12-inch skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it's no longer pink, 3 to 4 minutes. Add the onion and bell pepper and cook until tender, about 4 minutes.

Step 5Add the squash with its cooking liquid to the skillet. Drain the pasta and add to the skillet along with the whipping cream and sage. Cook, stirring, just until heated through, about 2 minutes. Toss with the cheese and pepper to taste, if desired, and serve.

Each serving:
564 calories; 1,253 mg sodium; 70 mg cholesterol; 28 grams fat; 10 grams saturated fat; 49 grams carbohydrates; 28 grams protein; 6.08 grams fiber.
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