# Components:
→ Vegetables & Sausage
01 - 1 tablespoon olive oil
02 - 3 cups peeled and diced butternut squash
03 - 1 small red onion, diced
04 - 12 ounces spicy Italian sausage, casings removed
05 - 2 cloves garlic, minced
06 - 1 bunch Swiss chard, stems removed and chopped
07 - 1 teaspoon red chili flakes
08 - Salt and freshly ground black pepper, to taste
→ Pasta & Sauce
09 - 8 ounces rigatoni
10 - 1/4 cup crème fraîche
11 - 1/3 cup grated Parmesan cheese, plus extra for serving
# Method:
01 - Heat olive oil in a large sauté pan over medium heat. Add diced butternut squash and cook, stirring occasionally, until lightly browned and beginning to soften, about 6 to 7 minutes.
02 - Add diced red onion to the pan and sauté until softened, about 4 minutes. Incorporate spicy Italian sausage, breaking it into small pieces, and cook until browned, approximately 3 minutes.
03 - Stir in minced garlic, chopped Swiss chard, and red chili flakes. Cook until Swiss chard wilts, around 3 minutes. Season with salt and pepper, then keep warm over low heat.
04 - Meanwhile, bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, roughly 8 minutes. Reserve 1/4 cup of pasta water, then drain the pasta.
05 - Add drained rigatoni to the sausage and vegetable mixture. Pour in reserved pasta water, crème fraîche, and grated Parmesan. Stir well to coat evenly and cook for an additional 1 to 2 minutes, adjusting seasoning as needed.
06 - Plate immediately and garnish with extra grated Parmesan cheese.
