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 due to its unique blend of flavors and ease of preparation.
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 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 brings our family together on weeknights sharing hearty plates and stories.
Required Tools
Large sauté pan, large pot, strainer, wooden spoon or spatula, chef's 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 This creamy rigatoni is perfect for cozy dinners and leftovers taste even better the next day.
Recipe Questions & Answers
- → How do I prevent the butternut squash from overcooking?
Cook the butternut squash until just tender and lightly browned, about 6–7 minutes, stirring occasionally to maintain texture.
- → Can I substitute the spicy sausage with a different protein?
Yes, you can replace it with spicy vegetarian sausage or soyrizo for a plant-based alternative.
- → What is the purpose of reserving pasta water?
Reserved pasta water helps loosen the sauce and ensures it coats the rigatoni evenly without drying out.
- → How do I achieve a creamy sauce without cream?
The sauce uses crème fraîche and Parmesan cheese for a rich, velvety texture without heavy cream.
- → Which wines pair well with this dish?
A crisp Pinot Grigio or a light-bodied red wine complements the spicy and creamy flavors beautifully.