- 1/2 lb Smith Meadows Hot or Sweet Italian Sausage
- 1 package Smith Meadows Noodles
- 4-6 large leaves of kale
- 1/2 small sweet onion
- 2 cloves of garlic
- 1 cup small tomatoes (cherry or petite)
- 2-3 delicata squash, roasted and scraped from skin or cut into chunks
- 2-3 fresh sage leaves
- 1/2 tsp Bavarian Spice Blend
- 1-2 TBSP olive oil
- Salt & Pepper to taste
Fill your large pasta pot with water, and put to boil with two small handfuls of kosher salt. Roast Smith Meadows sausage in a broiler pan for 10 minutes on each side at 375 degrees. At the same time, in the same oven, roast the tomatoes that have been sliced in half and seasoned with Bavarian spice blend until they are golden on the edges. While the sausage and tomatoes roast, thinly slice onion and garlic. Place in a pan with warmed olive oil, slowly cook with lid on until wilted.
Wash kale, remove central rib and slice into bite size ribbons. Add the kale to the wilted/golden onions and garlic. Cook with the lid on and low heat until greens are wilted. If the pan gets dry, add a little bit of your salted pasta water.
Add Roasted tomatoes and sage to the pan and stir until the tomatoes crush. If the pan gets dry, add a little more pasta water (1/4 cup at a time).
As sauce continues to simmer on low, remove sausage from oven and slice into coin size bites. Add chopped sausage and roasted delicata squash to the pan.
Place the Smith Meadows noodles in the large pot of salted water when it comes to a rolling boil. Untangle the strands with a large wooden fork. Cook for 1-2 minutes until al dente. Drain the pasta and drizzle with a little olive oil. Place the noodles on the plate with an equal amount of the chunky sauce on top.