Family Friendly

Creamy Kale & Mafalda Pasta

with Roasted Delicata Squash

35 MIN

+$1.95/serving 4 Servings

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add Hot Italian Pork Sausage

From the Test Kitchen

This seasonal pasta showcases a side of sweet, roasted delicata squash—a perfect match for hearty sautéed kale, which folds right into the pasta’s frilly edges.
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Nutrition

PER SERVING
Calories

850 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Hot Italian Pork Sausage
¾ lb Mafalda Pasta
2 cloves Garlic
1 Delicata Squash
1 Lemon
1 Red Onion
½ cup Part-Skim Ricotta Cheese
½ cup Cream
¼ cup Buttermilk
½ cup Grated Parmesan Cheese
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
¾ lb Kale
2 Tbsps Capers
2 Tbsps Mascarpone Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the squash

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into ½-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter and deseed the lemon. In a bowl, combine the ricotta, the juice of 2 lemon wedges, and a drizzle of olive oil; season with salt and pepper.

3 Cook the pasta

Add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Cook the sausage

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

5 Cook the kale

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped garlic, capers, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked sausage, cooked kale, buttermilk, cream, half the parmesan, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat; stir in the mascarpone and the juice of the remaining lemon wedges until combined. Taste, then season with salt and pepper if desired. On a serving plate, spread the seasoned ricotta into an even layer. Top with the roasted squash. Serve the finished pasta topped with the remaining parmesan. Serve the finished squash on the side. Enjoy!