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 dish quickly became a favorite in my household for its rich taste and comforting qualities.
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 67 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 12 minutes. Adjust seasoning as needed.
- Step 6:
- Serve immediately, garnished with extra Parmesan.
Save This dish always brings my family together, sparking warmth and delightful conversation at the dinner table.
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.
Nutritional Information
Calories: 520, Total Fat: 25 g, Carbohydrates: 50 g, Protein: 23 g per serving
Save Enjoy this creamy rigatoni hot for the best flavor and texture.
Recipe Q&A
- → How do I prevent the butternut squash from becoming mushy?
Cook the butternut squash until it is lightly browned and just tender, about 6–7 minutes, stirring occasionally but not overly breaking it down.
- → Can I substitute the sausage for a vegetarian option?
Yes, spicy vegetarian sausage or soyrizo works well to maintain the dish's bold flavor while keeping it meat-free.
- → How can I adjust the sauce consistency?
Reserve some pasta water to add gradually to the sauce, loosening it as needed while stirring to achieve the desired creaminess.
- → What type of pasta works best in this dish?
Rigatoni is ideal as its ridges hold the creamy sauce and chunky ingredients well, but other tubular pasta like penne can also be used.
- → How should I season the dish for best flavor?
Salt and freshly ground black pepper are added to taste, with red chili flakes for a subtle spicy kick that complements the sausage.