SAUSAGE AND BUTTERNUT RIGGIES

Sausage and Butternut Riggies image

Provided by Rachael Ray : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 29

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Ingredients

One 10-ounce box frozen butternut squash puree
1 pound rigatoni with lines
Kosher salt
1 tablespoon EVOO
1 pound bulk sweet Italian sausage
3 to 4 cloves garlic, finely chopped
1 onion, finely chopped
2 tablespoons chopped fresh thyme
1/2 cup white wine
4 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
Freshly ground black pepper
Freshly grated nutmeg
2 cups sharp yellow Cheddar
1 cup shredded Pecorino Romano cheese
Flat leaf parsley, chopped
Fennel and Celery Slaw, for serving, recipe follows
2 tablespoons honey
2 tablespoons white balsamic vinegar
1 tablespoon grated shallot
Juice of 1 lemon
1/3 cup EVOO
1 cup coarsely chopped parsley tops
4 ribs celery and leafy tops, very thinly sliced
1 large or 2 medium bulbs fennel, very thinly sliced, plus a handful of fronds, chopped
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Toasted pistachios or walnuts, chopped, to garnish

Steps:

Defrost the squash puree in a microwave and place in a strainer to drain.
Cook the pasta in boiling salted water to al dente, 7 to 8 minutes.
Meanwhile, heat the EVOO in a large skillet over medium-high heat. Add the sausage to the skillet, crumble and brown. Add the garlic, onions and thyme and cook until tender, 5 to 6 minutes. Deglaze the pan with the white wine.
Preheat the broiler with a rack in the upper third of the oven.
Melt the butter in a medium sauce pot 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 and bring the sauce back to a bubble and melt in the Cheddar.
Toss the pasta, sauce and sausage to combine. Top with the Pecorino Romano and parsley and broil to brown, 1 to 2 minutes. Serve with the Fennel and Celery Slaw.
Combine the honey, vinegar and shallot with the lemon juice and whisk in the EVOO. Add the parsley, celery and fennel and toss to coat and combine. Season with salt and pepper. Arrange on a platter and top with the toasted nuts.

*** Explore more Sausage And Butternut Riggies Recipes »

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Nika Raja333

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This is the best sausage and butternut squash dish I've ever had. I'll definitely be making it again.

Savion Chandler

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I'm not a big fan of butternut squash, but I loved this dish. The sausage and sauce were so flavorful that I didn't even notice the squash.

Kibriya Ahmed Tanvir

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This dish is so versatile. You can add or subtract ingredients to suit your own taste.

Anita Waddell

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I love that this dish can be made ahead of time. It's perfect for busy weeknights.

Jana Sami

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This dish is a great way to sneak some vegetables into your kids' diet. They'll never know they're eating butternut squash!

Ralph Hodges

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I made this dish with a few substitutions and it still turned out great. I used sweet Italian sausage instead of hot Italian sausage, and I added a cup of chopped spinach.