Save 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 became a family favorite because it combines hearty sausage with sweet butternut squash in a creamy sauce that everyone loves.
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)
- Grated Parmesan cheese: 1/3 cup (30 g), 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 denté, 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 Making this dish always brings back memories of family dinners filled with laughter and the aroma of Italian spices.
Notes
For a vegetarian version, substitute the sausage with spicy vegetarian sausage or soyrizo.
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 This creamy rigatoni is perfect for any weeknight and sure to impress guests with its rich flavors.
Recipe FAQs
- → How do I prevent the butternut squash from becoming mushy?
Cook the squash until just tender and lightly browned, about 6-7 minutes, stirring occasionally to keep texture firm.
- → Can I substitute the spicy sausage for a vegetarian option?
Yes, spicy vegetarian sausage or soyrizo works well as a flavorful substitute without altering the dish’s balance.
- → What’s the purpose of reserving pasta water?
The reserved pasta water helps loosen and bind the sauce, ensuring a smooth, creamy coating on the rigatoni.
- → How should I cook the Swiss chard?
Sauté the chopped Swiss chard with garlic and chili flakes until wilted, about 3 minutes, to bring out its flavor without overcooking.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or a light-bodied red wine complements the creamy, spicy flavors wonderfully.