If you want to fill your home with the cozy smell of warm spicesand fill your stomach with something deliciousthis Butternut Squash and Sausage Rigatoni is a must-make. Pacific Foods® Organic Creamy Butternut Squash Soup with Cinnamon & Nutmeg is the secret shortcut to the pasta dish's flavorful base, while hot Italian sausage lends a kick, and earthy kale balances out all that subtle sweetness.
Heat oil in a large, high-sided skillet over medium-high. Add sausage and cook, stirring often to crumble, until well-browned and cooked through, 5 to 6 minutes. Transfer with a slotted spoon to a paper towel-lined bowl to drain.
Return skillet to medium heat. Add onion; cook, stirring often, until softened, about 4 minutes. Add garlic and crushed red pepper; cook, stirring constantly, 1 minute. Stir in soup, pasta, and 2 cups of the water; bring to a boil over high, making sure all pasta is submerged. Reduce heat to medium to maintain a vigorous simmer and cook, stirring often, until sauce is thickened and pasta is al dente, about 15 minutes.
Gradually add kale and remaining 1/2 cup water; cook, stirring constantly, until kale is wilted and bright green, about 2 minutes. Stir in sausage, then gradually add cheeses, stirring constantly after each addition, until melted and creamy, and sauce coats pasta, about 2 more minutes. Serve immediately sprinkled with more Parmesan and crushed red pepper.
Leftovers can be refrigerated in an airtight container for up to 1 week. Add a splash or two of water when reheating to loosen the sauce a bit.
Can’t find lacinto kale? Curly kale also works great here.
If you don’t have rigatoni on-hand, you can swap it for any short, tubular pasta like penne or ziti.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.