Protein Boost | Creamy Sausage Meat & Sage-Hazelnut Fresh Rigatoni
with Butternut Squash & Kale
Cooking time
15 minutes
Servings
2/4
Calories
940 /serving
Power up on proteins! Add sausage meat to your meal with our Protein Boost option. Tempting, trouble-free and totally tubular, this pasta supper will have you ready to dine in no time. Fresh rigatoni are open for business on either end, so give the tubes some amazing tastes to take in—like the earthiness of sage leaves and the nuttiness of pan-toasted hazelnuts. For the sauce, caramelize onion to set the tone, then toss in pork sausage meat, butternut squash, wilted kale (use that pasta water, Easy Preppers!), heavy cream and grated Grana Padano cheese.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 300g Diced butternut squash
- 120g Chopped kale
- 1 Bunch of sage
- 1 Onion (or shallot)
- 25g Hazelnuts
- 225g Fresh rigatoni
- 30ml Vegetable demi-glace
- 90ml Heavy cream
- 25g Grana Padano (contains rennet)
Contains: Eggs, Milk, Hazelnuts, Wheat
You will need:
Medium pot
2 Large pans
Strainer
Oil
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
16 g
Sodium
1740 mg
Total Carb
96 g
Sugars
14 g
Protein
52 g
Fibre
10 g
Preparation
Boil the pasta & wilt the kale
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 5 to 8 min., until al dente. In the final 1 to 3 min., add the kale. Reserving ¼ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Toast the hazelnuts
Meanwhile, heat a large, dry pan on medium-high. Add the hazelnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a cutting board. Once cool enough, roughly chop. Reserve the pan.
Cook the sausage meat
In a second large pan, heat a drizzle of oil on medium-high. Add the sausage meat* and cook, breaking up the meat, 6 to 8 min., until golden brown and cooked through.
Make the sauce
Meanwhile, halve, peel and thinly slice the onion. Pick the sage leaves off the stems; thinly slice the leaves. In the reserved pan, heat a drizzle of oil on medium. Add the onion and sauté, 2 to 3 min., until fragrant and lightly caramelized. Add the squash and sauté, 4 to 6 min., until tender. Add the cream, demi-glace and 2 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until beginning to thicken; season with S&P.
Combine the pasta
To the pan of sauce, add the sausage meat, pasta and kale, the cheese, ½ the sage and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until heated through and combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your plates. Garnish with the hazelnuts and remaining sage. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
