Pumpkin Mole Pasta with Sausage | Quick 30-Minute Recipe

ingredients

• 2 Tbsp olive oil
• 1 lb sausage (any kind you like — pork, chicken, or turkey)
• 2 cups diced butternut squash (fresh or frozen)
• 1 bunch kale or Swiss chard, chopped (or use baby spinach)
• 1 jar SALSAOLOGY Pumpkin Mole Sauce
• 1¼ cups chicken stock or water
• 1 lb fusilli or penne pasta
• ½ cup grated Parmesan or Pecorino cheese
• Salt and pepper to taste

method

1. Cook the sausage:
   Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned and cooked through (about 7 minutes). Transfer to a bowl and set aside.
2. Cook the squash:
   In the same skillet, add 1 Tbsp olive oil and the diced squash. Pour in chicken stock or water, cover, and simmer for about 10 minutes, or until the squash is soft and tender.
3. Add greens and sauce:
   Stir in the kale or chard until it wilts (about 1 minute). Return the cooked sausage to the pan, then pour in the Pumpkin Mole Sauce. Stir well and let everything heat together for 3–5 minutes.
4. Cook pasta:
   Meanwhile, boil your pasta in salted water according to package directions. Drain and add it to the pan with the sauce. Toss to coat evenly.
5. Finish and serve:
   Season with salt and pepper to taste. Sprinkle cheese over the top and serve warm.