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Tuscan Kale and Sausage Ragu with Butternut Squash Fettuccine

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4

Ingredients

  • .75 pound spicy Italian sausage decased and crumbled
  • 1 small sweet onion diced
  • 2 garlic cloves minced
  • 1/4 teaspoon red pepper flakes
  • 1 28 ounce cans Tuttorosso Peeled Plum Tomatoes – No Salt Added
  • 1.5 tablespoons tomato paste
  • 1/4 cup red wine or beef broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • salt and pepper to taste
  • 4 cups chopped Tuscan kale
  • 1 cup canned white beans drained and rinsed
  • 2 medium butternut squash
  • olive oil to drizzle
  • fresh basil to garnish
  • parmesan cheese to garnish

Instructions

  • Preheat the oven to 400 degrees.
  • 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.
  • Using your hands, crush the tomatoes over the pot. Using a wooden spoon, further crush the tomatoes so that no large chunks remain. Then, add in the tomato paste, wine (or broth), 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.
  • 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.
  • Divide the butternut squash noodles into bowls and top with the ragu, making sure to discard the bay leaf. Garnish with basil and Parmesan cheese.