Creamy Rigatoni with Butternut Squash and Spicy Sausage
Servings 4
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
To make this pasta vegetarian, use spicy vegetarian sausage or soyrizo.
