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.
A comforting Italian pasta dish featuring tender butternut squash, spicy Italian sausage, sautéed Swiss chard, and a velvety sauce with crème fraîche and Parmesan is a favorite in my household for busy nights.
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 Sharing this dish always brings the family together around the table, enjoying both the rich flavors and warm conversations.
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 dish is perfect for cozy dinners and impresses guests with its layers of flavor.
Recipe FAQ
- → How can I make this dish vegetarian?
Substitute the spicy sausage with a plant-based alternative like spicy vegetarian sausage or soyrizo to maintain the dish's bold flavors.
- → What is the best way to avoid overcooking the butternut squash?
Sauté the diced squash just until it begins to soften and lightly brown, about 6–7 minutes, so it holds texture when mixed with the pasta.
- → Can I use another type of pasta instead of rigatoni?
Yes, sturdy pastas like penne or ziti work well as they hold the creamy sauce and accommodate the chunky ingredients effectively.
- → How do I loosen the sauce if it becomes too thick?
Reserve some pasta cooking water and add gradually to the pan while stirring to achieve your desired sauce consistency.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or a light-bodied red wine complements the creamy texture and spicy notes, enhancing the overall dining experience.