Pin this 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.
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.
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 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 (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 12 minutes. Adjust seasoning as needed.
- Step 6:
- Serve immediately, garnished with extra Parmesan.
Pin this 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.
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
Nutritional Information
Calories 520 Total Fat 25 g Carbohydrates 50 g Protein 23 g
Pin this This creamy rigatoni is perfect for a comforting weeknight dinner and can be easily adapted for vegetarians.
Recipe FAQs
- → What type of sausage works best?
Spicy Italian sausage adds depth and heat, but you can substitute with mild sausage or vegetarian alternatives for different flavors.
- → How can I tell when the butternut squash is ready?
The squash should be lightly browned and tender but not mushy, usually after 6–7 minutes of sautéing.
- → Can I use other greens instead of Swiss chard?
Yes, kale or spinach can serve as alternatives, offering slightly different textures and flavors.
- → Is there a way to make the sauce thinner or thicker?
Reserve some pasta water to adjust the sauce consistency; add more for thinner sauce or cook longer to thicken.
- → How should I reheat leftovers?
Gently reheat in a pan over low heat, adding a splash of water or cream to restore sauce creaminess if needed.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or a light-bodied red wine complements the creamy and spicy flavors nicely.