4 links mild Italian sausage, removed from casing and crumbled
2 ½ cups butternut squash, cut into 3/4-inch dice
1 ½ cups white onion, cut into 1/4-inch dice
1 cup Honeycrisp apple, cut into 1/2-inch dice
2 tablespoons dry Vermouth, or other white wine
1 jar American Spoon® Pumpkin Chipotle Roasting Sauce Add to Cart
2 bunches Toscana of Lacinato kale, tough rib removed and cut into one-inch pieces
1 ½ teaspoons fresh thyme leaves
1 package pappardelle or linguini
½-1 cup reserved cooking water from pasta
Parmesan cheese for grating
Start by filling a large stock pot with water and a generous pinch of salt and place on high heat. This water is for the pasta. While the pasta water comes to a boil make the sauce.
Place a large sauté pan over medium-high heat and add one teaspoon olive oil. Add the crumbled sausage and brown. Once the sausage is cooked through, remove it from the pan and wipe away any browned bits. Add an additional teaspoon of olive oil to the sauté pan and, once the oil is hot, add the squash and thyme leaves, and season with a nice pinch of salt. Cook, stirring occasionally, till the squash is slightly soft, 3-4 minutes. Add the diced onion and apple and cook till translucent, 4-5 minutes more. Deglaze the pan with the Vermouth, and reduce by half. Add the jar of Pumpkin Chipotle Roasting Sauce and the cooked sausage then bring the mixture to a simmer.
Add the pasta to the water and cook to the manufacturer’s recommendation. While the pasta is cooking, add the kale to the pasta sauce and stir to combine. Cover the sauce with a lid and cook over a medium-low heat. Add enough of the reserved pasta cooking water to give the sauce a nice consistency.
Once the pasta is cooked al dente, drain and return to the pot. Add half of the sauce to the cooked pasta and toss to combine. Serve the remaining sauce at the table with grated Parmesan.Print this recipe.