Spicy Sausage And Squash Rigatoni

Recipe Ingredients

		Salt - as needed
1 1/2 cups	355ml	Chicken broth
1/2 lb	227g / 8oz	Kabocha or butternut squash - peeled, seeded,
		And cut in 1" pieces, see * Note
1 lb	454g / 16oz	Rigatoni
1 tablespoon	15ml	Olive oil
3/4 lb	340g / 11oz	Hot Italian sausage - casing removed
1 lb	454g / 16oz	Onion - chopped (large)
1		Red bell pepper - chopped
2 tablespoons	30ml	Whipping cream
2 tablespoons	30ml	Minced fresh sage
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
		Freshly-ground black pepper - (optional)

Recipe Instructions

* Note: To peel the squash, carefully cut it in half, then place the cut side down on a cutting board. Use a large sharp knife to carefully "shave" the peel off.

Bring a large pot of salted water to boil.

Meanwhile, bring the chicken broth to a boil in a saucepan over medium-high heat. Add the squash, reduce the heat to medium-low, cover and simmer until the squash is tender, about 10 minutes.

While the squash is cooking, add the rigatoni to the boiling water. Reduce the heat to medium and cook until the pasta is tender yet still firm, about 12 minutes.

Heat the olive oil in a deep, 12-inch skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it's no longer pink, 3 to 4 minutes. Add the onion and bell pepper and cook until tender, about 4 minutes.

Add the squash with its cooking liquid to the skillet. Drain the pasta and add to the skillet along with the whipping cream and sage. Cook, stirring, just until heated through, about 2 minutes. Toss with the cheese and pepper to taste, if desired, and serve. Add a salad dressed with a simple vinaigrette and bread to complete the meal.

This recipe yields 4 servings.

Each serving: 564 calories; 1,253 mg sodium; 70 mg cholesterol; 28 grams fat; 10 grams saturated fat; 49 grams carbohydrates; 28 grams protein; 6.08 grams fiber.

Source:
The Los Angeles Times, 11-28-2001

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