Bowtie Pasta & Pork Sausage Sauce
with Butternut Squash & Kale
Cooking time
20 minutes
Servings
4
Calories
860 /serving
Making a case for sausages is easy when you’ve got kids around. And releasing the perfectly pre-seasoned ground pork from its casing gives you the beginnings of a low-effort, max-enjoyment fall meal. Throw the meat into the pan with cubes of butternut squash (for a subtle helping of veggies worked right in). Wilted kale, cream and butter—and a dash of nutritional yeast—come in afterwards, while freshly boiled farfalle tie a bow on it.
We will send you:
- 500g Mild Italian pork sausage meat
- 200g Diced butternut squash
- 2 Garlic cloves
- 1 Bunch of red kale
- 16g Nutritional yeast
- 340g Farfalle
- 60ml Vegetable demi-glace
- 90ml Heavy cream
- 15g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Milk, Wheat
You will need:
Large pot
Strainer
Oil
Large high-sided pan
Salt & pepper (S&P)
2 tbsp Butter
Total Fat
42 g
Saturated Fat
17 g
Sodium
1120 mg
Total Carb
88 g
Sugars
10 g
Protein
37 g
Fibre
7 g
Preparation
Boil the pasta
Bring a large pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 8 to 10 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Cook the sausage meat & squash
Meanwhile, mince the garlic. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the sausage meat and cook, breaking up the meat, 2 to 3 min., until beginning to brown. Add the squash and cook, stirring frequently, 4 to 6 min., until the sausage meat* is cooked through and the squash is tender; season with S&P.
Mise en place
Meanwhile, remove the kale leaves from the stems; roughly chop the leaves.
Wilt the kale
To the pan of sausage meat and squash, add the kale. Cook, stirring frequently, 2 to 3 min., until wilted, season with the spices and S&P.
Combine the pasta
To the pan of sausage meat and vegetables, add the pasta, demi-glace, cream, nutritional yeast, 2 tbsp butter and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
