Save to Pinterest A comforting Italian pasta dish featuring tender butternut squash, spicy Italian sausage, sautéed Swiss chard, and a velvety sauce with crème fraîche and Parmesan. Perfectly balanced with savory, creamy, and spicy notes for a satisfying weeknight meal.
This recipe quickly became a favorite in my house because it balances spice and creaminess perfectly.
Ingredients
- Olive oil: 1 tablespoon
- Butternut squash: 3 cups peeled and diced
- Red onion: 1 small, diced
- Spicy Italian sausage: 12 ounces (340 g), casings removed
- Garlic: 2 cloves, minced
- Swiss chard: 1 bunch, thick stems removed and chopped
- Red chili flakes: 1 teaspoon
- Salt and freshly ground black pepper: to taste
- Rigatoni: 8 ounces (225 g)
- Crème fraîche: 1/4 cup (60 ml)
- Parmesan cheese: 1/3 cup (30 g) grated plus extra for serving
Instructions
- Step 1:
- Heat olive oil in a large sauté pan over medium heat. Add the diced butternut squash and cook, stirring occasionally, until lightly browned and beginning to tenderize, about 6 7 minutes.
- Step 2:
- Add the red onion to the pan and sauté until softened, about 4 minutes. Add the spicy Italian sausage, breaking it into small pieces with a spatula, and cook until browned, about 3 minutes.
- Step 3:
- Stir in the minced garlic, chopped Swiss chard, and red chili flakes. Cook until the Swiss chard is wilted, about 3 minutes. Season with salt and pepper to taste. Keep warm over low heat.
- Step 4:
- Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 8 minutes. Reserve 1/4 cup (60 ml) of pasta water, then drain the pasta.
- Step 5:
- Add the drained rigatoni to the sausage and vegetable mixture. Pour in the reserved pasta water, crème fraîche, and grated Parmesan. Stir well to coat the pasta in the creamy sauce, cooking for an additional 1 2 minutes. Adjust seasoning as needed.
- Step 6:
- Serve immediately, garnished with extra Parmesan.
Save to Pinterest My family especially enjoys this dish on chilly evenings when comfort food is a must.
Notes
For a vegetarian version, substitute the sausage with spicy vegetarian sausage or soyrizo. Pair with a crisp Pinot Grigio or a light-bodied red wine.
Required Tools
Large sauté pan, large pot, strainer, wooden spoon or spatula, chefs knife, cutting board, measuring cups and spoons
Allergen Information
Contains wheat (gluten), milk (dairy from crème fraîche and Parmesan). May contain sulfites (in sausage). Always check ingredient labels for hidden allergens.
Save to Pinterest This creamy rigatoni recipe is quick, delicious, and sure to become a favorite weeknight meal.
Recipe Questions & Answers
- → How do I prevent the butternut squash from becoming mushy?
Cook the diced butternut squash until just tender and lightly browned, about 6-7 minutes, avoiding overcooking so it holds its shape.
- → Can I substitute the spicy sausage for a milder option?
Yes, using mild Italian sausage or a vegetarian spicy sausage alternative can adjust the heat to your preference.
- → What’s the best way to use reserved pasta water in this dish?
Add reserved pasta water gradually to the sauce to loosen it and help it cling better to the rigatoni.
- → How should I store leftovers to maintain flavor?
Refrigerate in an airtight container and reheat gently, adding a splash of cream or pasta water to restore sauciness.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or a light-bodied red wine complements the creamy and spicy flavors nicely.