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 resulting approximately 12 oz flesh into 1/2-inch cubes. Mince 2 garlic cloves and chop enough fresh sage leaves to measure 1 tablespoon. Remove the casings from 8 oz mild Italian chicken sausage, if present.

2. 2.

   Bring 1.5 liters water to a boil in a medium pot. Add 1 tablespoon plus 2 teaspoons table salt, then 6 oz rigatoni. Cook according to the package timing until al dente, stirring frequently. Reserve 1 cup pasta water before draining. Cook the skillet components while the pasta water heats and the pasta cooks.

3. 3.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook for 6–8 minutes, breaking it into bite-size pieces, until browned and cooked to 165°F. Transfer to a bowl, leaving the oil and drippings in the skillet. The sausage is already seasoned, so do not presalt it.

4. 4.

   Add the squash cubes to the skillet with 1/4 teaspoon table salt and 1/4 teaspoon black pepper. Cook over medium-high heat for 3 minutes, stirring occasionally. Add 1/2 cup water, cover, and reduce the heat to medium. Cook for 10–12 minutes, until the squash is easily pierced with a fork. Uncover and let any excess water evaporate.

5. 5.

   Add the prepared garlic and sage to the squash and stir for 30 seconds. Mash about one-third of the squash directly in the skillet to create a creamy base, leaving the rest in golden chunks.

6. 6.

   Add the drained rigatoni, cooked sausage, and 1/2 cup reserved pasta water to the skillet. Toss over medium heat for 1–2 minutes until glossy. Turn off the heat and stir in 2 tablespoons grated Parmesan. If needed, add reserved pasta water 2 tablespoons at a time until the sauce lightly coats the pasta.

7. 7.

   Divide between two shallow bowls, arranging the squash chunks and browned sausage over the rigatoni, and serve immediately.

Want more detail? See the temperature guide.