Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Peel and seed 1 lb butternut squash, then cut the flesh into 1/2-inch cubes; you should have about 12 oz. Strip the tough stems from 1/2 bunch lacinato kale (about 4 oz), wash the leaves, and slice them into thin ribbons. Thinly slice 2 garlic cloves (about 0.3 oz).

2. 2.

   Remove the casings from 8 oz Italian chicken sausage and break the meat into small pieces. Do not add salt to the sausage; it is already seasoned. Put 2 quarts water in a pot, cover, and bring to a boil while you start the skillet.

3. 3.

   Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the prepared sausage and cook for 5–7 minutes, breaking it into bite-size crumbles, until browned and its thickest pieces reach 165°F. Transfer to a plate, leaving the drippings in the skillet.

4. 4.

   Add the prepared squash and 1/2 teaspoon fine sea salt to the skillet. Cook over medium heat for 3 minutes, stirring occasionally. Add 1/3 cup water, cover, and cook for 8–10 minutes, stirring once, until the squash is tender but holds its shape.

5. 5.

   Once the pasta water boils, add 2 tablespoons plus 1/2 teaspoon fine sea salt, then 6 oz penne. Cook according to the package directions until al dente. Before draining, reserve 1 cup pasta water.

6. 6.

   Uncover the squash and let any excess water evaporate for 1–2 minutes. Add the prepared garlic and 1/4 teaspoon crushed red pepper flakes; stir for 30 seconds. Add the prepared kale and 1/4 cup reserved pasta water. Cover and cook for 3–4 minutes, until the kale is tender and bright green.

7. 7.

   Return the cooked sausage to the skillet and add the drained penne with 1/4 cup reserved pasta water. Toss over medium heat for 1–2 minutes. Remove from the heat and stir in 3/4 oz finely grated Parmesan. Add more reserved pasta water, 1 tablespoon at a time, only if needed for a light, glossy sauce.

8. 8.

   Divide the pasta between two shallow bowls, distributing the squash, kale, and sausage evenly. Finish with the remaining 1/4 oz finely grated Parmesan and serve.

Want more detail? See the temperature guide.