Creamy Rigatoni Butternut Sausage

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 combines warm autumn flavors with spicy sausage that I first served on a chilly evening and instantly became a family favorite.

Ingredients

• Olive oil: 1 tablespoon
• Butternut squash: 3 cups peeled and diced
• Red onion: 1 small, diced
• Spicy Italian sausage: 12 ounces (340 g), casings removed
• Garlic: 2 cloves, minced
• Swiss chard: 1 bunch, thick stems removed and chopped
• Red chili flakes: 1 teaspoon
• Salt and freshly ground black pepper: to taste
• Rigatoni: 8 ounces (225 g)
• Crème fraîche: 1/4 cup (60 ml)
• Grated Parmesan cheese: 1/3 cup (30 g), plus extra for serving

Instructions

Heat and cook squash:

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.

Sauté onion and brown sausage:

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.

Add garlic chard and season:

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.

Cook pasta:

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.

Combine and finish sauce:

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.

Serve:

Serve immediately, garnished with extra Parmesan.

Save

This dish always brings the family together for a cozy meal after busy days in the kitchen and around the dinner table.

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.

Nutritional Information

Calories 520, Total Fat 25 g, Carbohydrates 50 g, Protein 23 g (per serving)

Save

This creamy rigatoni is a perfect weeknight meal that combines hearty and healthy ingredients in every bite.

Recipe FAQs

→ Can I make this dish vegetarian?

Yes, substitute the spicy sausage with a vegetarian sausage or soyrizo for a meat-free alternative without sacrificing flavor.

→ How do I prevent the butternut squash from becoming mushy?

Cook the diced squash until just tender and lightly browned, about 6–7 minutes, to maintain texture before combining with other ingredients.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or a light-bodied red wine complements the creamy, spicy flavors nicely.

→ Can I use a different type of pasta?

Yes, sturdy pasta shapes like penne or rigatoni work best to hold the creamy sauce and chunky ingredients.

→ How do I adjust the sauce consistency?

Reserve some pasta water when draining and add it gradually to loosen the sauce until desired consistency is reached.

→ Is this dish gluten-free?

This version contains wheat in the pasta. Use gluten-free pasta to make it gluten-free.