Tender rigatoni tossed with butternut squash, spicy sausage, Swiss chard, and a creamy Parmesan sauce.
# What You Need:
→ Vegetables & Sausage
01 - 1 tablespoon olive oil
02 - 3 cups peeled and diced butternut squash
03 - 1 small red onion, diced
04 - 12 ounces spicy Italian sausage, casings removed
05 - 2 cloves garlic, minced
06 - 1 bunch Swiss chard, thick stems removed and chopped
07 - 1 teaspoon red chili flakes
08 - Salt and freshly ground black pepper, to taste
→ Pasta & Sauce
09 - 8 ounces rigatoni
10 - 1/4 cup crème fraîche
11 - 1/3 cup grated Parmesan cheese, plus extra for serving
# Directions:
01 - 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.
02 - Add the red onion to the pan and sauté until softened, about 4 minutes. Incorporate the spicy Italian sausage, breaking it into small pieces with a spatula, and cook until browned, about 3 minutes.
03 - Stir in the minced garlic, chopped Swiss chard, and red chili flakes. Cook until the Swiss chard wilts, about 3 minutes. Season with salt and pepper to taste. Keep warm over low heat.
04 - Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, approximately 8 minutes. Reserve 1/4 cup of pasta water, then drain the pasta.
05 - Add the drained rigatoni to the sausage and vegetable mixture. Pour in the reserved pasta water, crème fraîche, and grated Parmesan. Stir thoroughly to coat the pasta in the creamy sauce, cooking for 1–2 minutes. Adjust seasoning as necessary.
06 - Serve immediately, garnished with additional Parmesan cheese.
