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, especially on chilly evenings when a creamy and satisfying meal is just what we crave.
Ingredients
- 1 tablespoon olive oil: For sautéing
- 3 cups peeled and diced butternut squash: Adds sweetness and texture
- 1 small red onion, diced: Provides savory depth
- 12 ounces (340 g) spicy Italian sausage, casings removed: Core protein with spice
- 2 cloves garlic, minced: Flavor enhancer
- 1 bunch Swiss chard, thick stems removed and chopped: Adds color and nutrients
- 1 teaspoon red chili flakes: Adds heat
- Salt and freshly ground black pepper, to taste: Seasoning
- 8 ounces (225 g) rigatoni: Pasta base
- 1/4 cup (60 ml) crème fraîche: Creamy sauce element
- 1/3 cup (30 g) grated Parmesan cheese, plus extra for serving: Adds richness and umami
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 to 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 to 2 minutes. Adjust seasoning as needed.
- Step 6:
- Serve immediately, garnished with extra Parmesan.
Pin This recipe has brought many memorable family dinners, celebrating easy meals that feel indulgent yet wholesome.
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.
Pin This creamy rigatoni offers a flavorful balance that makes weeknight dinners special without complicated prep.
Recipe Questions
- → How do I cook the butternut squash perfectly for this dish?
Dice the butternut squash into uniform pieces and sauté over medium heat until lightly browned and just tender, approximately 6-7 minutes, to retain texture and flavor.
- → Can I substitute the spicy Italian sausage with another protein?
Yes, you can use spicy vegetarian sausage or soyrizo for a vegetarian option, or opt for mild sausage if preferred.
- → What is the best way to prevent the sauce from becoming too thick?
Reserve some pasta cooking water and add it gradually when mixing the pasta and sauce to achieve a smooth, creamy consistency.
- → How do I ensure the Swiss chard is properly cooked?
Cook the chopped Swiss chard over medium heat until it wilts down, about 3 minutes, stirring occasionally to distribute flavors evenly.
- → Which wines pair well with this dish?
A crisp Pinot Grigio or a light-bodied red wine complements the creamy and spicy notes of the dish beautifully.