>> title: Italian Sausage & Delicata Rigatoni
>> author: Chef Robin Pridgen
>> servings: 2
>> time: active 25m; total 35m
>> tags: gather-and-garnish, dairy, wheat, egg, pork

Preheat #oven to 425 F with a #sheet_pan inside.

Remove stems from @kale{3}{cup} and roughly chop.
Halve @delicata squash{1}{whole}, scoop seeds, and cut into 1-inch pieces (no need to peel).
Toss @delicata squash and @red onion pieces{1/3}{cup} with @oil{1}{Tbsp}, @salt, and @pepper.
Transfer to hot #sheet_pan and roast, turning once, until squash is softened and browned ~{20-22m}.

Bring a large #pot of salted @water to a boil.

In a medium #saute_pan over medium heat, warm @oil{1}{Tbsp}.
Add @panko{1/4}{cup} and a pinch of @salt; cook, stirring constantly, until golden ~{2-3m}.
Transfer toasted panko to a #bowl and stir in @parmesan{1}{Tbsp}. Wipe out #saute_pan. (This is the pangrattato.)

In the same #saute_pan over medium heat, warm @oil{1}{Tbsp}.
Add @italian sausage{8}{oz}; cook, breaking up with a #wooden_spoon, until cooked through ~{6-8m}.

Add @rigatoni{8}{oz} to the boiling water; cook until al dente ~{4-5m}.
Reserve @pasta water{1}{cup}, then drain pasta with a #colander.

Return the empty pasta #pot to medium heat; add @pasta water{1/2}{cup} and @goat cheese{1.5}{oz}, stirring to melt.
Add the drained @rigatoni, cooked sausage, @half and half{1/4}{cup}, roasted @delicata squash, roasted @red onion pieces, and @kale; toss until combined and kale is wilted.
Off heat, stir in @parmesan{2}{Tbsp}. Add more @pasta water as needed to coat; season to taste with @salt and @pepper.

Serve in bowls and sprinkle generously with the pangrattato.
