Pin it 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.
I have enjoyed making this creamy rigatoni recipe for my family on busy weeknights when I want a quick comforting meal that feels special.
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.
Pin it This dish always brings my family together around the table to enjoy hearty flavors and warm comfort food on chilly nights.
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.
Pin it This creamy rigatoni recipe is quick to prepare and perfect for anyone wanting a satisfying Italian meal with bold flavors.
Recipe FAQs
- → Can I substitute the spicy sausage?
Yes, you can use spicy vegetarian sausage or soyrizo for a meat-free variation without compromising flavor.
- → How do I prevent the butternut squash from overcooking?
Cook the diced squash until just tender and lightly browned, about 6 to 7 minutes, to maintain texture.
- → What pasta water purpose does the recipe have?
Reserved pasta water helps loosen the sauce and allows it to better coat the rigatoni for a creamier texture.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or a light-bodied red wine complement the creamy and spicy elements beautifully.
- → Can I prepare this dish ahead of time?
It's best served fresh, but you can prepare the components separately and combine them just before serving to retain texture and flavor.