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 Italian classic quickly became a family favorite with its rich flavors and comforting texture.
Ingredients
- Vegetables & Sausage: 1 tablespoon olive oil, 3 cups peeled and diced butternut squash, 1 small red onion diced, 12 ounces (340 g) spicy Italian sausage casings removed, 2 cloves garlic minced, 1 bunch Swiss chard thick stems removed and chopped, 1 teaspoon red chili flakes, Salt and freshly ground black pepper to taste
- Pasta & Sauce: 8 ounces (225 g) rigatoni, 1/4 cup (60 ml) crème fraîche, 1/3 cup (30 g) grated Parmesan cheese 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 This recipe always brings the family together around the table for a warm and hearty dinner.
Notes
Do not overcook the butternut squash it should be just tender before combining. 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 dish is a perfect balance of flavors ready to impress your dinner guests.
Kitchen Help
- → How do I prevent butternut squash from becoming mushy?
Cook the squash over medium heat until lightly browned but still firm, about 6-7 minutes, avoiding overcooking before combining.
- → Can I substitute the sausage with a vegetarian option?
Yes, spicy vegetarian sausage or soyrizo can be used to maintain similar flavor profiles and texture.
- → What is the purpose of reserving pasta water?
Adding reserved pasta water helps loosen the sauce and ensures a smooth, creamy consistency that clings to the rigatoni.
- → How should the Swiss chard be prepared?
Remove thick stems, chop the leaves, and sauté until just wilted for a tender texture and balanced flavors.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or a light-bodied red wine complements the creamy and spicy flavors without overpowering them.