This hearty pasta pairs the best of autumnal vegetables with smoky, sweet Italian pork sausage. The crowning additions of garlic, creamy goat cheese, and buttery toasted pumpkin seeds – also known as pepitas - make this dish unique and satisfying.
Preheat the oven to 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Mince garlic. Dice zucchini into half rounds.
Roast the Vegetables
In a mixing bowl, combine the butternut squash, zucchini, 1 Tbsp. olive oil, and a pinch of salt and pepper. Evenly arrange vegetables on the prepared baking sheet, ensuring there is no overlap.Place in oven to bake for 10-12 minutes, or until roasted and slightly caramelized. Remove from oven and reserve.
Cook the Sausages
Warm 2 tsp. olive oil in a medium oven-safe pan over medium heat. Add sausages and cook on each side for 3-4 minutes, or until browned. Remove from heat and place in oven to roast for 8-10 minutes, or until sausages are firm to the touch and slightly crisped.
Cook the Rigatoni
Bring a medium pot 6 cups of lightly salted water to a boil. Put a colander in the sink. Add rigatoni and cook for 8-10 minutes, or until al dente. Drain water and return rigatoni to pot. Reserve.
Prepare the Sauce
In a separate pan, sauté 2 Tbsp. olive oil and the garlic over medium heat for 1 minute, or until translucent and aromatic. Then add the roasted butternut squash and zucchini, coating with garlic. Add the cooked rigatoni and baby arugula and stir over medium heat for 1 minute, or until arugula begins to wilt. Salt and pepper to taste.
Plate the Dish
Ladle a serving of the pasta on a plate. Nestle two sausages next to the pasta. Garnish with goat cheese and pepitas.