Embrace the flavors of fall with a hearty butternut squash rigatoni

Instructions

1. Bring a large pot of salted water to a boil. Cook the rigatoni to your liking.

   TIP: You may want to reserve a bit of the pasta water when the rigatoni finishes cooking, in case you want to thin the pasta sauce later on.

2. In a blender or food processor, combine the butternut squash puree with about 1/2 cup milk. Puree until smooth.
3. In a pan over medium-low heat, melt the butter and add the flour. Stir to form a roux. Whisk the remaining 2 cups of milk into the roux and add the rosemary sprig to steep, along with a tiny bit of freshly grated nutmeg. Bring this mixture to a simmer to thicken fully.
4. Once the sauce has thickened, retrieve the rosemary sprig and any leaves that may have fallen off. Whisk in the cheeses until smooth. Add the butternut and milk mixture to the pot. Season with salt and pepper and stir to incorporate. 
5. In a separate pan, heat a bit of olive oil in a skillet over medium-high heat. Saute the sliced sausage until cooked through. Add the kale and allow to wilt. Season with salt and pepper.
6. Add the rigatoni to the pan with the sausage and kale, and top with a generous amount of butternut-cheese sauce. Toss to combine. Tip with grated Pecorino Romano and serve.