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 family favorite the first time I made it, with everyone asking for seconds and the creamy sauce perfectly complementing the spicy sausage.
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 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 to 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 to 2 minutes. Adjust seasoning as needed.
- Step 6:
- Serve immediately, garnished with extra Parmesan.
Save Sharing this meal has become a cherished family tradition that brings everyone together around the dinner table.
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 This creamy rigatoni recipe is an easy way to enjoy rich Italian flavors any weeknight. It comes together quickly yet feels special enough for guests.
Recipe Questions & Answers
- → How do I prevent the butternut squash from overcooking?
Cook the diced squash until just tender and lightly browned, about 6–7 minutes, stirring occasionally to avoid mushiness.
- → Can I substitute the spicy sausage for a vegetarian option?
Yes, spiced vegetarian sausage or soyrizo can be used to keep the dish flavorful while making it meat-free.
- → Why is reserved pasta water added to the sauce?
Adding reserved pasta water helps loosen the sauce and allows it to better coat the rigatoni, giving a silky texture.
- → What type of cheese works best for this dish?
Grated Parmesan cheese enriches the sauce with a nutty, savory flavor, complementing the creamy texture.
- → Can I prepare this dish ahead of time?
For best texture and flavor, serve immediately. However, the sauce and sautéed ingredients can be prepped in advance and combined just before serving.