Make Ahead Sunday: Sausage and Butternut Rigatoni

Ingredients

• 1 butternut squash, cut in half and roast at 350 for 1 hour - scoop out seeds - you need 1 1/2 cups of the flesh, reserve remainder for another use
• 1 pound rigatoni with lines
• Kosher salt
• 1 pound bulk sweet Italian sausage
• 3-4 cloves garlic, finely chopped
• 1 onion, finely chopped
• 2 tablespoons chopped fresh thyme
• 1/2 cup white wine
• 2 tablespoons butter
• 2 tablespoons flour
• 2 1/2 cups milk
• Freshly ground black pepper
• Freshly grated nutmeg
• 2 cups white cheddar
• 1/2 cup chopped tuscan kale

Defrost the squash puree in a microwave and place in a strainer to drain.

Cook the pasta in boiling salted water to al dente.

Meanwhile, add the sausage to a skillet, crumble and brown. Add the garlic, onions and thyme and cook until tender, 5-6 minutes. Deglaze the pan with the white wine.

Pre-heat the broiler with a rack in the upper third of the oven.

Melt the butter in a medium saucepot over medium heat. Whisk in the flour for 1 minute. Whisk in the milk and season with salt, pepper and nutmeg and thicken to coat a spoon. Stir in the butternut squash, kale and bring the sauce back to a bubble and melt in half of the cheddar.

Toss the pasta, sauce and sausage to combine. Top with remaining cheese and broil to brown, 1-2 minutes.

 

Adapted based on original recipe by Rachel Ray