Pork Sausage Rigatoni

With Butternut Squash, Goat Cheese, and Pepitas

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 1 Zucchini
  • 6 oz. Butternut Squash, Cubed
  • 4 Italian Sausage Links
  • Info
    6 oz. Mezzi Rigatoni
  • 1 oz. Baby Arugula
  • Info
    1½ oz. Goat Cheese Crumbles
  • ½ oz. Pepitas

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    953
  • Carbohydrates
    43g
  • Fat
    70g
  • Protein
    38g
  • Sodium
    1837mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe Pan
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Pan
  • 1

    Prepare the Ingredients

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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.

  • 6

    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.

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