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 recipe quickly became a family favorite for busy weeknights due to its rich flavors and relatively fast prep time.
Ingredients
- 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:
- 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 Preparing this dish always reminds me of Sunday dinners with my family where everyone enjoyed the hearty flavors and creamy sauce.
Notes
Reserve extra pasta water to loosen the sauce if desired. 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 rigatoni dish is sure to become a staple in your dinner rotation bringing together comforting flavors and easy prep.
Recipe FAQ
- → How do I cook the butternut squash for this dish?
Peel and dice the squash, then sauté it in olive oil over medium heat until lightly browned and tender, about 6–7 minutes.
- → Can I substitute the spicy Italian sausage?
Yes, you can use spicy vegetarian sausage or soyrizo for a meatless alternative without compromising flavor.
- → What pasta is recommended for this dish?
Rigatoni is ideal as its ridged shape holds the creamy sauce well, but other tubular pasta like penne can also work.
- → How do I prevent the sauce from becoming too thick?
Reserve some pasta cooking water and add it gradually while mixing to loosen the sauce and achieve the desired consistency.
- → What wine pairs best with this meal?
A crisp Pinot Grigio or a light-bodied red wine complements the creamy, spicy flavors nicely.
- → Is Swiss chard necessary in this dish?
Swiss chard adds a mild bitterness and texture, but you may substitute it with spinach or kale if needed.