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Winter wouldn't be complete without a comforting bowl of rigatoni with butternut squash and spicy sausage. This cozy dish brings together sweet, spicy, creamy, and hearty all in one.
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Watch how to make this
What makes this dish special
I'm on a butternut squash kick and loving it! If you saw my previous post on butternut squash rosti with fried eggs, you'll know that I'm on a mission to turn my husband into a squash lover. Well, I'm continuing that mission today with rigatoni with butternut squash and spicy sausage.
When in doubt, just throw everything in a pasta dish, right? I gotta say, even though I made this for my husband, I was very excited about it myself. This is the winter pasta I want on repeat. Perfectly al dente rigatoni tossed with morsels of spicy sausage, sweet and creamy butternut squash, Swiss chard, red chili flakes, and all the parmesan. I'll skip to the end and tell you straight out, it was a winner.
For another great squash recipe, check out this honeynut squash with garlic vinaigrette and n'duja butternut squash mac and cheese!
Recipe
Creamy Rigatoni with Butternut Squash and Spicy Sausage
Ingredients
- 1 tablespoon olive oil
- 3 cups peeled and diced butternut squash
- 1 small red onion diced
- 12 ounces spicy Italian sausage casings removed
- 2 cloves garlic minced
- 1 bunch Swiss chard thick stems removed, chopped
- 1 teaspoon red chili flakes
- salt and pepper
- 8 ounces rigatoni
- ¼ cup creme fraiche
- ⅓ cup grated parmesan plus extra
Instructions
- Heat 1 tablespoon olive oil over medium heat in a large saute pan. Add chopped butternut squash and saute until lightly browned, about 6-7 minutes. The butternut squash should be getting tender but won't be completely cooked.
- Add chopped red onion and saute until tender, about 4 minutes. Add sausage, breaking it up into smaller chunks. Saute until sausage is browned, about 3 minutes.
- Add garlic, swiss chard, and red chili flakes. Continue to cook until chard is wilted, another 3 minutes. Season mixture with salt and pepper and keep warm.
- While vegetables and sausage are cooking, bring a pot of salted water to a boil. Cook rigatoni until al dente, about 8 minutes. Drain pasta, reserving ¼ cup of the pasta water.
- Immediately add cooked rigatoni to sausage mixture along with ¼ cup reserved pasta water, creme fraiche, and grated parmesan. Stir to coat pasta in the sauce and continue to cook for 1-2 minutes. Season with salt and pepper. Sprinkle extra parmesan on top and serve immediately.
Notes
Step-by-step instructions
Step 1: Cook vegetables and sausage
As far as pasta dishes go, I have to say this is one of my easier recipes. You just have to saute the vegetables and sausage and add the pasta. Pretty doable, right?
First, start by cooking the butternut squash in a large skillet over medium heat. We're going to cook the squash just until they're lightly browned and starting to get tender. They will continue to cook with the other ingredients, so don't worry about getting them fully tender.
In fact, I would discourage cooking them all the way because, by the time the other ingredients are done, the squash will turn into mush.
Add the red onions and cook until they are tender and softened. Next, add the crumbled spicy Italian sausage and cook until browned.
You can substitute the spicy sausage for mild sausage or any other sausage you prefer! Apple chicken sausage would work beautifully as well, adding another touch of fall to the pasta.
Finish the sausage by adding the Swiss chard, garlic, and red chili flakes.
Step 2: Toss it all together
While you're sauteing the vegetables, bring a pot of water to a boil and cook the noodles.
Recipe tip
Whenever you make pasta, make sure to save some of the pasta water. It binds the sauce with the noodles and completes the dish.
Toss the rigatoni with the remaining ingredients, including the creme fraiche and grated parmesan. The creme fraiche just adds a touch of creaminess to the pasta, but you can also add the same amount of heavy cream instead.
Season with salt and pepper, and you're done! Feel free to sprinkle extra grated parmesan, if desired.
This rigatoni with butternut squash and spicy sausage is now officially my new favorite winter pasta. In fact, I prepared this dish for my clients when I was working as a private chef, and they too fell in love with it.
The butternut squash breaks down and turns into a sauce when combined with the creme fraiche, creating a luscious pasta. It just works so perfectly with the wilted chard and spicy sausage. A perfect marriage of ingredients, if you ask me!
Make-ahead and storage
- Make-ahead: Cook the vegetables and sausage and boil the pasta, rinsing it in cold water to stop the cooking process. Then, when it's time to serve, toss together the pasta with reserved pasta water, sauce, creme fraiche, and parmesan and heat until hot.
- Store: Keep leftover pasta in an airtight container and store in the refridgerator for up to 2 days.
More spicy Italian recipes
Looking for more Italian dishes with a spicy kick? Try these:
Work with me
All images shot and styled by Christine Ma. Available for food photography, styling, and recipe development.
Peggy Schmidt says
This was a really good use of little butternut squashes. I substituted spinach for chard and used heavy cream. A good recipe and a keeper.
Cherry on My Sundae says
I'm so glad you enjoyed the pasta! Thank you for giving my recipe a try!
Cassie says
Any calorie info?
Cherry on My Sundae says
No sorry I don't have the nutritionals
Monika says
Made this tonight, delish!!
Cherry on My Sundae says
I'm so happy to hear to it!
Carly Ringling says
This was so good! I used kale for the green. My only note is I would use red pepper flakes instead of chili flakes.
Cherry on My Sundae says
I'm so glad you enjoyed it!
Alanna says
Tried this tonight - absolutely delicious! I added a 1/2 teaspoon of cinnamon while finishing off the dish and the addition of a hint of warm spice really took it to another level! Definitely a repewaat recipe as we head into this fall season
Cherry on My Sundae says
The cinnamon is a great idea. I'm so glad you enjoyed it!
Judy R says
Made exactly per your recipe and it was delicious! Thank you
Cherry on My Sundae says
I'm so glad! Thank you for giving my recipe a try!
Samantha says
Hi! Would coconut cream or coconut milk be an ok substitute for the creme fraiche?
thanks!
Cherry on My Sundae says
You can use coconut cream instead of creme fraiche if you don't mind the subtle hint of coconut in the pasta. Heavy cream would be a better substitute if you can use it!
Susan says
This is an amazing recipe - I made a couple of modifications for personal preference. I used spinach instead of Swiss chard and added nutmeg. Otherwise I followed the recipe as written. It’s a winner!!
Cherry on My Sundae says
I'm so glad you enjoyed the dish! And the nutmeg is a great touch!
M G says
This is so yummy!! I subbed gluten free penne and dairy free ricotta for the creme fraiche. So delicious!! Love the flavor the butternut squash gives.
Cherry on My Sundae says
I'm so glad you enjoyed it!
Michelle says
This was absolutely amazing! The flavors were so delicious we all had seconds!
Cherry on My Sundae says
I'm so glad you enjoyed it! Thanks for giving my recipe a try!
Jodi says
I made this today, I used a chickpea pasta for a healthier twist and it is absolutely outstanding! BEST recipe I’ve tried to date on my healthy path!!
Cherry on My Sundae says
That makes me so happy to hear! Thank you so much for sharing!
Rae says
This was so delicious and easy! Made it exactly as recipe is listed but added salt and pepper as I was sautéing the veggies. Such a great combo of spicy and sweet flavors.
Cherry on My Sundae says
Thank you for giving my recipe a try!
Susan Mahan says
Absolutely love this! We’ve made a few modifications for personal preference after trying the recipe as-is. It’s a winner either way!
We use spicy breakfast sausage because my family does not care for Italian sausage.
If we cannot find crème fraiche, we’ll sub sour cream or Greek yogurt.
We generally use kale in lieu of swiss chard because it’s a little easier to find and is generally fresher at our grocery store.
When finishing, I add a small amount of nutmeg.
147 out of 10 - my teenage daughter now readily declares that she loves butternut squash.
Thanks for a killer recipe!
Cherry on My Sundae says
That's so awesome to hear! I'm so happy you and your family enjoyed the pasta!
Sharon W says
Tonight was my first time making this DELICIOUS dish, it won’t be the last! So good! Substitutes, spinach heavy cream, that’s what I had on hand.
Cherry on My Sundae says
I'm so glad you enjoyed it!
Shelly B says
Loved this recipe! I did alter it a bit; I used canned pumpkin rather than the squash, fresh spinach instead of swiss char and heavy whipping cream instead of creme fraiche. My guys loved it and we will definitely make it again. I'm going to try the nutmeg others mentioned. Thank you for posting this!
Cherry on My Sundae says
So glad you enjoyed it!
Bryette says
We can’t get enough of this recipe. This might be my favorite pasta recipe ever!
Christine Ma says
That's so great to hear!
Nisha says
So easy to make and satisfying. I will probably opt for baking the butternut squash next rime so it gets some more color and I don't have to babysit it.
Christine Ma says
So glad you enjoyed it!
Juju says
This was complete success when served for a family gathering, including an 18 month old (set aside some mixture before adding the chili flakes). EVERYONE loved it! A new staple in my recipe repertoire. Thank you!
Christine Ma says
That makes me so happy to hear!