2 medium sweet potatoes, peeled and cubed
Olive oil, for drizzling plus about 1 tablespoon
Salt and pepper
nutmeg, to taste
1 pound ricotta cheese
1 pound rigatoni with lines
4 tablespoons butter, cut into slabs
2 teaspoons rubbed sage
1 pound sweet Italian sausage
2 to 3 cloves garlic, chopped
1 1/2 cups chicken stock
1 1/2 cups grated Parmigiano-Reggiano
Preheat oven to 375°F.
Bring a large pot of water to a boil for the pasta. Salt water and cook pasta 5-6 minutes, undercooking it by about 2-3 minutes.
Heat a small skillet over medium heat and melt the butter. When foam subsides, add sage and brown the butter until nutty and fragrant. Add butter and sage to squash and ricotta mixture.
Heat a skillet over medium-high heat. Brown and crumble the sausage into small bits and add garlic. Add sausage to squash and combine. Add half the stock to thin the mixture a bit then add pasta and half the grated cheese. If mixture is thick and doesn’t move freely when shaken, add more stock. The dish should look like it’s covered in thick sauce. Transfer pasta to a casserole dish and top with remaining cheese. Bake until brown and bubbly, 20-30 minutes. Garnish with fresh basil if desired.