Pin 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 on busy weeknights when I needed something hearty yet simple to prepare.
Ingredients
- Olive oil: 1 tablespoon
- Butternut squash: 3 cups peeled and diced
- Red onion: 1 small diced
- Spicy Italian sausage: 12 ounces 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
- Crème fraîche: 1/4 cup
- Grated Parmesan cheese: 1/3 cup 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 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.
Pin This recipe always reminds me of cozy family dinners where everyone asks for seconds of the spicy creamy pasta.
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.
Pin This creamy rigatoni is sure to become a staple in your weeknight dinner rotation.
Recipe Q&A
- → How do I achieve the perfect tenderness for butternut squash?
Cook diced butternut squash over medium heat until lightly browned and just tender, about 6–7 minutes. Avoid overcooking to maintain texture.
- → Can I substitute the spicy Italian sausage?
Yes, you can use spicy vegetarian sausage or soyrizo for a meat-free option with similar flavor profiles.
- → What is the purpose of reserving pasta water?
Reserved pasta water helps loosen the sauce and helps it cling better to the rigatoni, enhancing creaminess.
- → How do I balance the creamy and spicy flavors?
The crème fraîche and Parmesan provide a creamy base that mellows the heat from chili flakes and spicy sausage, creating harmony in the dish.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or a light-bodied red wine complements the savory and creamy flavors beautifully.