Mezzi Rigatoni with Butternut Squash and Spicy Sausage Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 pounds - mezzi rigatoni pasta
  • 2 tablespoons - extra virgin olive oil, plus 3 tablespoons for finishing
  • 1 pounds - spicy Italian sausage, casing removed
  • 1 pounds - butternut squash, peeled and cut into 1/3 inch pieces
  • 1 1/2 cups - water
  • 1/4 teaspoons - kosher salt
  • 1 cups - freshly grated Parmesan cheese, divided
  • 2 cups - roughly chopped baby arugula
  • Directions:

    Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until just al dente. Drain well, reserving 1/2 cup of the pasta water.

    Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the sausage and cook, breaking it up with a wooden spoon into bite sized pieces, until the sausage is cooked through.

    Add the diced squash to the pan and stir to combine. Add the water and season with the salt. Using the wooden spoon, make sure all of the squash is submerged. Reduce the heat to medium and simmer until the squash is tender and the liquid has reduced by half, about 10 minutes.

    Add the cooked pasta and 3/4 cup parmesan. Stir vigorously to combine, breaking up the squash slightly as you go and thinning with pasta water as needed until the pasta is coated in a light and creamy sauce.

    Stir in the arugula and the remaining 3 tablespoons of olive oil. Cook just until the arugula is wilted. Serve topped with the remaining Parmesan. 

    Brief Description

    A delicious meal by Giada De Laurentiis using only 5 ingredients and ready for dinner in no time.

    Main Ingredient:

    butternut squash

    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 25 min
    Cook Time: 20 min

    Source

    http://www.today.com/recipes/mezzi-rigatoni-butternut-squash-spicy-sausage-t64641

    Posted By:

    mircalstarz

    Posted On:

    April 8, 2017

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