Rigatoni tossed with butternut squash, spicy Italian sausage, Swiss chard, and a rich creamy sauce.
# 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 pasta
10 - 1/4 cup crème fraîche
11 - 1/3 cup grated Parmesan cheese, plus extra for garnish
# Directions:
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 6–7 minutes.
02 - Add diced red onion to the pan and cook 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 the Swiss chard wilts, about 3 minutes. Season with salt and freshly ground black pepper. Keep warm over low heat.
04 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, approximately 8 minutes. Reserve 1/4 cup pasta water before draining the pasta.
05 - Add drained rigatoni to the sausage and vegetable mixture. Pour in reserved pasta water, crème fraîche, and grated Parmesan. Stir thoroughly to coat the pasta with the creamy sauce and cook for an additional 1–2 minutes. Adjust seasoning as needed.
06 - Plate immediately and garnish with extra Parmesan cheese.
