Autumn Sage Rigatoni

Autumn Sage Rigatoni

1 lb. ground pork

1 1/2 cups butternut squash

1 red onion

16 oz. rigatoni

3/4 lb. butter

1/2 cup of fresh sage

2 cups parmesan

salt and pepper

Preheat your oven to 450 degrees. Place 8 cups of water on the stove and bring to a boil. Melt 1/4 cup of butter and put in 2 tbsp. of fresh sage to flavor the butter. Melt until the butter comes to a light simmer. Turn off the heat to cool slightly. Dice your butternut squash into small chunks. Cut your onion into 8 small wedges. In the pan, add the butternut squash, onion, and sage butter. Coat the vegetables in the butter. Then add salt and pepper. Spread on a sheet pan and roast in the oven for 25 minutes. In a large pan, season your pork with salt and pepper and cook your ground pork. When it is fully cooked, take it off the heat and set aside. Drop the pasta into the boiling water and cook until al dente. In a large pan take 1/2 cup of butter and a 1/4 cup of sage leaves and melt them together on medium heat. Cook until the butter turns brown and the sage leaves become crispy. Turn off the heat. Reserve 1/2 cup - 1 cup of the pasta water. Drain the rest of the pasta water. Add pasta to the brown butter. Coat well. Add in cheese and pasta water until the butter, water, and cheese have created a sauce. When the vegetables are done cooking, add them to the pasta. Add in the pork back. Mix well. Dish up and enjoy.

*I used Banza Rigatoni Pasta, Miyokos European Style Cultured Vegan Butter, and Follow Your Heart Parmesan.*

Note: Miyokos European Style Cultured Vegan Butter actually has cultures in it to allow it to brown. Not all vegan butter does this. If you are making this recipe try to get Miyokos.

Make it vegan by leaving out the pork :)