Tuscan Kale and Sausage Ragu with Butternut Squash Fettuccine
Try this Tuscan Kale and Sausage Ragu with Butternut Squash Fettuccine recipe.
Try this Tuscan Kale and Sausage Ragu with Butternut Squash Fettuccine recipe.
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 garlic cloves minced
- 1 bay leaf
- 1 teaspoon dried basil
- 1/4 easpoon red pepper flakes
- olive oil to drizzle
- 1 small sweet onion diced
- 1.5 tablespoons tomato paste
- .75 pound spicy italian sausage decased and crumbled
- 1 (28 ounce) cans tuttorosso peeled plum tomatoes – no salt added
- 1/4 cup red wine (or beef broth)
- 4 cups chopped tuscan kale
- 1 cup canned white beans drained and rinsed
- 2 medium butternut squash
- fresh basil to garnish
- parmesan cheese to garnish
- Carbohydrate 80.5002647621982 g
- Cholesterol 64.636912725 mg
- Fat 27.3955292226221 g
- Fiber 13.4867918456261 g
- Protein 19.3347095106692 g
- Saturated Fat 9.72864419354667 g
- Serving Size 1 1 Serving (790g)
- Sodium 677.674210355269 mg
- Sugar 67.0134729165721 g
- Trans Fat 1.70511729117331 g
- Calories 606 calories
Step-by-step
- 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.
A Weeknight Wonder: Tuscan Kale and Sausage Ragu with Butternut Squash Fettuccine
Life as a working mom is a whirlwind. Between early mornings, school drop-offs, demanding deadlines at the office, and the never-ending cycle of laundry and homework, finding time to create healthy and delicious meals feels like a Herculean task. But believe me, it’s entirely possible to have it all – a successful career, a happy family, and satisfying dinners that don't require a culinary degree or hours slaving away in the kitchen. This Tuscan Kale and Sausage Ragu with Butternut Squash Fettuccine is my go-to recipe for those hectic weeknights. It’s surprisingly quick, unbelievably flavorful, and, most importantly, it leaves me feeling nourished and energized, ready to tackle whatever the evening throws my way.
The beauty of this dish lies in its versatility. Feel free to swap out ingredients based on what you have on hand or what your family prefers. Don't have butternut squash? Regular pasta works just as well. Not a fan of spicy Italian sausage? Mild sausage, ground chicken, or even lentils would make a fantastic substitute. The core elements—the rich tomato ragu, the slightly bitter kale, and the sweet butternut squash—create a flavor profile that's both comforting and sophisticated, perfect for a family dinner or a casual dinner party with friends. The recipe itself is simple to follow, even for those who consider themselves kitchen novices.
One of my favorite aspects of this recipe is the butternut squash fettuccine. It adds a beautiful, earthy sweetness that complements the savory ragu perfectly. Spiralizing the squash is surprisingly easy; you can use a vegetable peeler or a dedicated spiralizer. Plus, it’s a healthier alternative to traditional pasta, packing in extra vitamins and nutrients. The whole process, from start to finish, takes less than an hour—a timeframe that easily fits into even the most jam-packed schedules. And the leftovers? They're just as delicious the next day, making for a quick and easy lunch!
This dish isn’t just a quick weeknight meal; it’s a testament to the fact that healthy, delicious food can be both satisfying and achievable. It's proof that even amid the chaos of modern life, there's still time to nourish your body and your soul with a meal that tastes as good as it looks and makes you feel good.
Beyond the practical benefits, this recipe holds a special place in my heart. It's a meal that brings my family together, a symbol of warmth and connection amid the hustle and bustle of our daily lives. The aroma of simmering tomatoes and fragrant sausage fills our kitchen, creating an atmosphere of comfort and contentment. It’s more than just a dinner; it’s a small act of love, a delicious reminder that even in the midst of our busy lives, we can still savor the simple pleasures of good food and family time.
So, the next time you're feeling overwhelmed by your schedule and dreading the thought of dinner preparation, give this Tuscan Kale and Sausage Ragu with Butternut Squash Fettuccine a try. It’s a recipe that will not only satisfy your taste buds but also leave you feeling empowered and capable of conquering the day (and the dinner rush!), one delicious bite at a time.
