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The Four Graces

Food & Wine Paring


Black Radish Winter Rigatoni with Smoked Mozzarella

Recipe Date:
June 1, 2015
Cook Time:
Imperial (US)
  • 1 lb fresh rigatoni pasta
  • Sea salt
  • 2 cups butternut squash, peeled, cubed (about 1 squash)
  • 3/4 cup Olive oil
  • 1 lb spicy Italian pork sausage
  • 2 cloves garlic, minced
  • 1 small onion, small dice
  • 1 cup button mushrooms, sliced
  • 1/2 red bell pepper, sliced
  • 1/2 orange bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1/2 cup pitted black olives, sliced in half
  • 1 large bunch Swiss Chard, ribs removed, leaves chopped
  • 1 jar Organic Pasta Sauce (plus more if needed)
  • 2 cups smoked mozzarella, shredded

Preheat oven to 400 degrees. Set a large pot of water to boil. Add salt until it tastes like the sea. Boil rigatoni according to package directions (about 2 minutes) until al dente, drain and rinse in cold water. Set aside.

Meanwhile, toss butternut squash in olive oil, salt & pepper. Spread in a single layer on cookie sheet and put in the oven to roast until fork-tender and golden brown. Cool.

While squash roasts, fry sausage, garlic, onions & mushrooms together. Add bell pepper and fry until crisp-tender. Remove from heat.


In a large bowl, toss pasta with sausage & vegetable mixture. Toss in black olives and swiss chard until combined. Stir in pasta sauce – adding more sauce if pasta seems dry. Gently fold in butternut squash cubes, careful not to break up squash.

Pour into a sprayed 9x13 inch casserole dish. Spread mozzarella cheese over the top, and bake until golden and heated through – about 25 minutes.