Go Back

Rigatoni with Butternut Squash and Spicy Sausage

Course Main Course
Cuisine Italian
Keyword pasta
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae


  • 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
  • cup grated parmesan plus extra


  • 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.