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 favorite in my household for its rich flavor and ease of preparation.
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 my family together around the dinner table for hearty conversation and delicious food.
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 is sure to impress with every bite and makes for a perfect weeknight meal.
Recipe Guide
- → How do I prevent butternut squash from overcooking?
Cook the squash until just tender, about 6–7 minutes, stirring occasionally to brown lightly without turning mushy.
- → Can I substitute Swiss chard with other greens?
Yes, kale or spinach work well as alternatives and will wilt similarly during cooking.
- → What is the purpose of reserving pasta water?
Reserved pasta water helps loosen the sauce and allows it to coat the rigatoni evenly with smooth consistency.
- → How spicy is the dish, and can I adjust it?
The red chili flakes add a mild to moderate heat, which you can reduce or omit to suit your taste preferences.
- → Is there a vegetarian option for this dish?
Yes, substituting spicy sausage with vegetarian sausage or soyrizo keeps the robust flavor while omitting meat.