If you want to fill your home with the cozy smell of warm spices—and fill your stomach with something delicious—this Butternut Squash and Sausage Rigatoni is a must-make. Pacific Foods® Organic Creamy Butternut Squash Soup with Cinnamon & Nutmeg is the secret shortcut to the pasta dish's flavorful base, while hot Italian sausage lends a kick, and earthy kale balances out all that subtle sweetness.
Ingredients
- 1 tablespoon olive oil
- 1 pound hot or mild Italian pork sausage, casings removed
- 1 medium red onion, chopped (about 1 1/2 cups)
- 2 medium garlic cloves, thinly sliced (about 1 tablespoon)
- 1/4 teaspoon crushed red pepper (optional), plus more for garnish
- 1 carton (32-ounce) Pacific Foods® Organic Butternut Squash Soup with Cinnamon and Nutmeg
- 12 ounces uncooked rigatoni pasta (about 5 cups)
- 2 1/2 cups water, divided
- 8 ounces (1 bunch) lacinto kale, stemmed and coarsely chopped (4 to 5 packed cups)
- 1/2 cup Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, finely shredded, plus more for serving
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Instructions
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Step 1
Heat oil in a large, high-sided skillet over medium-high. Add sausage and cook, stirring often to crumble, until well-browned and cooked through, 5 to 6 minutes. Transfer with a slotted spoon to a paper towel-lined bowl to drain.
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Step 2
Return skillet to medium heat. Add onion; cook, stirring often, until softened, about 4 minutes. Add garlic and crushed red pepper; cook, stirring constantly, 1 minute. Stir in soup, pasta, and 2 cups of the water; bring to a boil over high, making sure all pasta is submerged. Reduce heat to medium to maintain a vigorous simmer and cook, stirring often, until sauce is thickened and pasta is al dente, about 15 minutes.
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Step 3
Gradually add kale and remaining 1/2 cup water; cook, stirring constantly, until kale is wilted and bright green, about 2 minutes. Stir in sausage, then gradually add cheeses, stirring constantly after each addition, until melted and creamy, and sauce coats pasta, about 2 more minutes. Serve immediately sprinkled with more Parmesan and crushed red pepper.
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Tips
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Leftovers can be refrigerated in an airtight container for up to 1 week. Add a splash or two of water when reheating to loosen the sauce a bit.
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