Bucatini Pasta Recipe

Cooking Instructions

1. 1

   Prepare the Butternut Squash Cream

   Peel, seed, and dice the butternut squash. In a saucepan, add the diced squash and vegetable broth. Bring to a boil, then reduce heat and simmer until the squash is tender, about 15 minutes. Blend until smooth and season with salt, pepper, and nutmeg.

2. 2

   Cook the Bucatini

   In a large pot of salted boiling water, cook the bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

3. 3

   Cook the Merguez Sausage

   In a skillet over medium heat, add a tablespoon of olive oil. Remove the casing from the merguez sausage and crumble it into the skillet. Cook until browned and cooked through, about 6-8 minutes.

4. 4

   Grill the Cauliflower

   Cut the cauliflower into florets and toss with olive oil, salt, and pepper. Grill on a barbecue or grill pan until charred and tender, about 8-10 minutes. Set aside.

5. 5

   Sauté the Kale

   In the same skillet used for the sausage, add the chopped kale and sauté until wilted, about 3-4 minutes. Season with salt and pepper.

6. 6

   Prepare the Pangrattato

   In a small skillet, heat a tablespoon of olive oil over medium heat. Add the bread crumbs and cook until golden brown and crispy, stirring frequently. Remove from heat and set aside.

7. 7

   Combine and Serve

   In a large bowl, toss the cooked bucatini with the butternut squash cream, adding reserved pasta water as needed to reach desired consistency. Mix in the cooked sausage and sautéed kale. Serve topped with grilled cauliflower, smoked almonds, and pangrattato.