Name: Tuscan Sausage and Kale Ragu with Butternut Squash Fettuccini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 pound Italian sausage, casing removed and crumbled; 1 small sweet onion, diced; 2 garlic cloves, minced; 1/4 teaspoon red pepper flakes; 1 can Tuttorosso® No Salt Added Peeled Plum Tomatoes 28 oz; 1 1/2 tablespoons Tuttorosso® Tomato Paste 6 oz; 1/4 cup red wine, or beef broth; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 bay leaf; Salt and black pepper to taste; 4 cups chopped Tuscan kale; 1 cup canned white beans, rinsed and drained; 2 medium butternut squash; Olive oil, to drizzle; Fresh basil leaves torn for garnish; Grated Parmesan cheese, for garnish

Ingredients

1 pound Italian sausage, casing removed and crumbled
1 small sweet onion, diced
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 can Tuttorosso® No Salt Added Peeled Plum Tomatoes 28 oz
1 1/2 tablespoons Tuttorosso® Tomato Paste 6 oz
1/4 cup red wine, or beef broth
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
Salt and black pepper to taste
4 cups chopped Tuscan kale
1 cup canned white beans, rinsed and drained
2 medium butternut squash
Olive oil, to drizzle
Fresh basil leaves torn for garnish
Grated Parmesan cheese, for garnish

Instructions

Step one

Preheat the oven to 400 degrees.

Step two

Place a large pot over medium heat and add in the sausage. Crumble the sausage further with a wooden spoon and cook until browned, about 10 minutes. Then, add in the onions, garlic and red pepper flakes and let cook for 2-3 minutes or until onions turn translucent.

Step three

Using your hands, crush the tomatoes over the pot. Using a wooden spoon, further crush the tomatoes so that no large chunks remain. Add in the tomato paste, wine, basil, oregano, bay leaf and season with salt and pepper. Raise the heat to medium-high and bring to a boil and then reduce heat to medium-low to a simmer. Cook for 30-35 minutes or until reduced by half and then stir in the kale and beans. Cook for another 5 minutes or until kale wilts and sauce is thick like a ragu.

Step four

Peel and spiralize the butternut squash, using Blade B. Line a baking sheet with parchment paper and lay out the butternut squash noodles. Drizzle with olive oil and massage it into the squash with your hands. Once you add the kale to the ragu, season with salt and pepper and roast for 8-10 minutes or until cooked to al dente.