Butternut Squash Sausage Pasta
A cozy and creamy pasta dish that's perfect for a fall night. Sweet butternut squash, spicy sausage, and fresh greens come together in one simple, delicious meal that your family will ask for again and again.
Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 medium butternut squash about 3 cups, peeled and diced into ½-inch cubes
- 1 medium red onion diced
- 1 pound spicy Italian sausage casings removed
- 4 cloves garlic minced
- 1 bunch Swiss chard thick stems removed and chopped
- ½ teaspoon red chili flakes
- ½ cup creme fraiche
- ½ cup grated Parmesan cheese plus more for serving
- Salt and black pepper to taste
Instructions
- Cook the pasta: Cook rigatoni in a large pot of salted, boiling water until al dente. Before draining, reserve 1 cup of the pasta water.
- Sauté the vegetables: In a large saute pan, heat olive oil over medium heat. Add butternut squash cubes and diced onion, and cook for 8-10 minutes until soft.
- Brown the sausage: Push the veggies aside and add sausage to the pan. Cook for 5-7 minutes, breaking it up with a spoon until it's nicely browned.
- Add the aromatics: Stir in minced garlic cloves, chopped Swiss chard, and red chili flakes. Cook for 2 more minutes until the chard has wilted.
- Make the sauce: Pour in the reserved pasta water. Stir in creme fraiche and Parmesan cheese until the sauce is smooth and creamy.
- Combine and serve: Add the drained pasta to the pan and toss everything together to coat. Serve immediately with extra Parmesan cheese on top.
Notes
- Saving the pasta water is key! It helps the sauce become silky and cling to the pasta.
- Feel free to swap the spicy sausage for a mild or sweet version if you prefer less heat.
- Kale or spinach can be used instead of Swiss chard; just add it at the same time.
- For the best flavor, use a block of Parmesan cheese and grate it yourself. It really melts better!
- Taste the sauce before adding the pasta and adjust the salt and pepper to your liking.