Italian Sausage Radiatore Recipe
Kale, Pecorino, Butternut Squash Cream
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Ingredients
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Pasta
Sausage and Vegetables
Cream Sauce
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the radiatore pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Sausage and Vegetables
- 2
Cook the Sausage
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.
- 3
Add Vegetables
Stir in the minced garlic and cook for an additional minute until fragrant. Add the butternut squash cubes and cook, stirring occasionally, for about 8-10 minutes until they start to soften.
- 4
Add Kale
Add the chopped kale to the skillet and cook until wilted, about 4-5 minutes. Season with salt and pepper to taste.
Cream Sauce
- 5
Make the Cream Sauce
In a separate saucepan, combine the vegetable broth and heavy cream. Bring to a gentle simmer and reduce heat. Stir in the grated Pecorino Romano cheese and freshly grated nutmeg. Whisk until smooth and creamy. Adjust seasoning with salt and pepper as needed.
- 6
Combine Everything
Add the cooked pasta to the skillet with the sausage and vegetables. Pour the cream sauce over the pasta and toss to combine. If the mixture is too thick, add a little reserved pasta water to loosen it up.