Roasted Delicata Squash, Sausage and Sage Rigatoni

Name: Roasted Delicata Squash, Sausage and Sage Rigatoni - Noelle F.
Ingredients: 1 medium delicata squash; about 1 1/4 pounds; provides the roasted autumn sweetness and needs no peeling; 2 tablespoons extra; virgin olive oil; divided; coats the squash and helps toast the breadcrumbs; 1 teaspoon kosher salt; divided; plus more for the pasta water; seasons the dish without making the sausage overly salty; Freshly ground black pepper; sharpens the squash and sausage; 1/4 cup raw pumpkin seeds; add a nutty crunch to the topping; 3/4 cup panko breadcrumbs; make a light; crisp contrast to the soft pasta; 2 tablespoons fresh sage; finely chopped and divided; brings a woodsy flavor to the squash and sausage; 12 ounces rigatoni; sturdy ridges hold the uneven squash sauce; 8 ounces sweet or hot Italian sausage; adds browned; savory pieces throughout the pasta; 2 tablespoons unsalted butter; rounds out the skillet sauce and carries the sage; 3 garlic cloves; finely minced

Pasta/Pizza - Roasted Delicata Squash, Sausage and Sage Rigatoni by Noelle F. - Recipia

This autumn pasta starts with delicata squash roasted until the edges darken and the centers turn soft enough to mash with a fork. The squash is folded into a light sauce with browned Italian sausage, garlic, sage, and pasta water, so the finished rigatoni is coated but not swimming in cream. Crispy breadcrumbs and toasted pumpkin seeds give it some contrast. I make this when I want a proper fall dinner without committing to a pot of soup or a long braise. Delicata squash is especially useful here because there is no peeling involved; the thin skin softens in the oven and is perfectly edible. If your squash pieces are crowded on the baking sheet, they will steam instead of browning, so give them room. That little bit of caramelization is worth the extra tray. Prep time: 20 minutes Cook time: 35 minutes Total time: 55 minutes Servings: 4 generous portions Difficulty: Moderate What makes this pasta work The squash is roasted separately while the pasta water comes to a boil. Some of the squash is left in small pieces, while the rest is pressed into the skillet with stock and pasta water to make a rough, naturally thick sauce. This is easier than trying to blend a completely smooth vegetable purée, and it gives the dish a better texture. The sausage adds savory depth, but the amount is restrained enough that the squash still has a place on the plate. Use a wide skillet for the sauce. A narrow saucepan makes it harder to toss the rigatoni without breaking up the squash. The pasta should be just shy of fully tender when it goes into the skillet because it will finish cooking there. If the sauce looks tight, add pasta water a few tablespoons at a time. It can seem loose at first and thicken quickly as the pasta absorbs it. Serving suggestions Serve this rigatoni in warm bowls with the breadcrumbs and pumpkin seeds added at the table so they stay crisp. A sharp green salad with a mustardy vinaigrette is enough alongside it. If you want bread, keep it simple; the pasta already has a fair amount of starch and texture. Practical substitutions Butternut squash works if delicata is unavailable, although it needs peeling and the cubes may take five to ten minutes longer to soften. Acorn squash is also suitable, but remove the tougher skin after roasting if it does not become tender. Sweet Italian sausage can replace the hot sausage, or use a plant-based sausage if that is what you normally buy. Short pasta such as mezzi rigatoni, shells, or casarecce will hold the sauce well. Pumpkin seeds can be replaced with chopped walnuts, though walnuts brown more quickly, so watch them closely. Fresh sage is worth using if possible. Dried sage can work in a pinch, but use less and add it with the garlic rather than frying it in the butter. Parmesan is not essential, but a small amount rounds out the sauce and helps the crumbs cling to the pasta. Common mistakes to avoid Do not salt the squash heavily before roasting if the sausage is particularly salty. Taste the sauce before adding the final Parmesan and adjust then. Also, do not let the breadcrumbs sit in the skillet with the finished pasta. They soften almost immediately. I usually make them first, scrape them into a small bowl, and use the same skillet for the sausage and sauce. The squash should be tender enough that the tip of a knife slips through without resistance. If the edges are browned but the centers are still firm, give them another five minutes instead of trying to mash them into the sauce. Squash varies considerably in size and water content; the texture matters more than the exact roasting time. Storage and reheating Refrigerate leftovers in a covered container for up to 3 days. The pasta will absorb some of the sauce as it sits. Reheat it gently in a skillet with a splash of water or stock, stirring often, rather than reheating it dry in the microwave. Keep the breadcrumbs and pumpkin seeds separate if possible and add them after warming. Freezing is not ideal because the roasted squash sauce can become grainy and the rigatoni softens noticeably. FAQ Can I make this pasta without sausage? Yes. Leave it out and add a little more olive oil to the skillet. For extra savory depth, add a finely chopped mushroom with the garlic, or use a meat-free sausage that browns well. Do I have to peel delicata squash? No. The skin is thin and edible once roasted. Scrub the squash well, cut it lengthwise, scoop out the seeds, and slice it into half-moons. If the skin on your particular squash seems especially tough, peel it after roasting, although that is usually unnecessary. Can I prepare the squash ahead of time? Yes. Roast it up to 2 days ahead and refrigerate it in a covered container. Warm it gently in the skillet with the stock before adding the pasta water and rigatoni. What if my sauce is too thick? Add reserved pasta water a little at a time while tossing. Pasta water is preferable to plain water because its starch helps the sauce stay attached to the rigatoni. If the sauce is too loose, simmer it for a minute before adding more cheese. Nutritional note This recipe provides approximately 680 calories, 27 grams of protein, 82 grams of carbohydrates, and 27 grams of fat per serving, before optional extra Parmesan at the table. The estimate will vary with the sausage, pasta brand, and amount of oil absorbed by the breadcrumbs. It is a substantial main dish; a simple salad is enough to round it out.

Preparation

Gather everything before starting. Once the squash is roasted, the pasta and sauce move fairly quickly, and having the stock, garlic, sage, and cheese measured prevents the pan from sitting too long between steps. 1. Heat the oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment if you want easier cleanup. Scrub 1 medium delicata squash, about 1 1/4 pounds, and slice it lengthwise. Scoop out the seeds and stringy center, then cut the squash into 1/2-inch half-moons. Toss the pieces with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and several grinds of black pepper. Spread them in one layer with a little space between the pieces. Roast for 22 to 28 minutes, turning them once, until the centers are tender and the undersides have browned in spots. 2. While the squash roasts, make the topping. Heat a wide, dry skillet over medium heat. Add the pumpkin seeds and cook for 2 to 3 minutes, shaking the pan occasionally, until they smell nutty and a few begin to pop. Transfer them to a cutting board and roughly chop them once cool enough to handle. Add 1 tablespoon olive oil to the skillet, then stir in the panko and a pinch of salt. Cook for 3 to 4 minutes, stirring often, until the crumbs are evenly golden. They go from pale to scorched quickly, especially in a thin pan. Scrape them into a small bowl and stir in the chopped pumpkin seeds and 1 tablespoon finely chopped sage. 3. Bring a large pot of water to a lively boil. Salt it well, then add the rigatoni. Cook according to the package directions until it is about 2 minutes short of al dente. Before draining, scoop out at least 1 1/2 cups of the pasta water. Drain the pasta, but do not rinse it. 4. Return the wide skillet to medium heat and add the Italian sausage, removing it from its casing if necessary. Cook for 5 to 7 minutes, breaking it into small, irregular pieces with a wooden spoon. Let some pieces sit undisturbed long enough to brown. If the sausage releases a lot of fat, pour off all but about 1 tablespoon. If the pan looks dry, add a small drizzle of olive oil before continuing. 5. Add the butter, minced garlic, red pepper flakes, and the remaining 1 tablespoon chopped sage. Cook for about 45 seconds, stirring constantly, until the garlic is fragrant and the sage darkens slightly. Do not brown the garlic; it will taste harsh in the finished sauce. Pour in the chicken or vegetable stock and scrape up any browned bits from the bottom of the skillet. 6. Add about two-thirds of the roasted squash to the skillet, leaving the prettiest browned pieces aside for later. Pour in 1/2 cup of the reserved pasta water and bring the mixture to a gentle simmer. Use the back of a wooden spoon to press some of the squash into the liquid. You are looking for a loose, uneven sauce with a few squash pieces still intact, not a completely smooth purée. Simmer for 2 minutes. 7. Add the drained rigatoni and toss over medium-low heat for 1 to 2 minutes. The pasta should finish becoming tender in the sauce. Add another splash or two of pasta water if the skillet looks dry or the rigatoni is not moving easily. The sauce should cling to the ridges and leave only a thin sheen on the bottom of the pan. 8. Turn off the heat. Fold in the remaining roasted squash and the grated Parmesan. Toss gently so the squash stays in recognizable pieces. Taste before seasoning because the sausage, stock, and cheese may already provide enough salt. Add black pepper and a squeeze of lemon juice if the sauce tastes heavy or flat. 9. Divide the pasta among four bowls. Scatter the sage breadcrumbs and pumpkin seeds over each portion, then finish with a little more Parmesan if you like. Serve immediately. The topping is not decoration; it supplies the crunch this soft, saucy pasta needs.