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Creamy Rigatoni with Butternut Squash and Spicy Sausage

Creamy Rigatoni with Butternut Squash and Spicy Sausage
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Creamy Rigatoni with Butternut Squash and Spicy Sausage is a comforting autumn dish that balances the natural sweetness of roasted butternut squash with the bold heat of spicy Italian sausage, all enveloped in a luscious creamy sauce. This hearty pasta recipe is perfect for cozy weeknights or special occasions, offering rich flavors, seasonal ingredients, and easy preparation.

Ingredients

Scale

Pasta

  • 12 ounces rigatoni pasta

Vegetables

  • 1 medium butternut squash (~2 pounds), peeled and cubed
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • Optional: 1 cup fresh spinach, kale, or roasted bell peppers (for variations)

Meat

  • 12 ounces spicy Italian sausage, casings removed

Dairy & Oils

  • 2 tablespoons olive oil (plus extra for roasting squash)
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese (plus extra for serving)

Herbs & Seasonings

  • Salt, to taste
  • Black pepper, to taste
  • 1–2 teaspoons fresh sage or thyme (optional)

Instructions

  1. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces. Toss the cubes with olive oil, salt, and pepper, then spread them out evenly on a baking sheet. Roast for 25 to 30 minutes until the squash is tender and caramelized on the edges.
  2. Cook the Sausage: While the squash roasts, heat olive oil in a large skillet over medium heat. Add the spicy Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5 to 7 minutes. Remove the sausage from the skillet and set aside, leaving the drippings in the pan.
  3. Sauté Onions and Garlic: In the same skillet with the sausage drippings, add the chopped onion and cook until translucent, about 3 to 4 minutes. Stir in the minced garlic and sauté for 1 more minute until fragrant.
  4. Make the Creamy Sauce: Lower the heat and pour in the heavy cream, stirring constantly. Let the cream gently simmer and thicken slightly. Add the grated Parmesan cheese and stir until melted and smooth. Season with salt, pepper, and fresh herbs like sage or thyme, if using.
  5. Combine Pasta, Squash, and Sausage: Cook the rigatoni in salted boiling water according to package instructions until al dente. Drain well and add the pasta to the skillet with the creamy sauce. Stir in the cooked sausage and roasted butternut squash, tossing gently to coat everything evenly.
  6. Serve Warm: Plate the creamy rigatoni, garnish with extra Parmesan, a drizzle of olive oil, and fresh herbs or parsley if desired. Serve immediately for the best flavor and texture.

Notes

  • Roast squash until golden and caramelized to enhance sweetness and depth.
  • Cook pasta al dente to ensure the perfect texture and sauce adherence.
  • Use freshly grated Parmesan cheese for a smooth, creamy sauce.
  • Adjust sausage type or crushed red pepper to control the spice level.
  • Reserve pasta cooking water to loosen sauce if it becomes too thick.
  • Fresh sage or thyme brightens the dish and balances flavors.
  • Roast squash and cook sausage ahead of time to save effort on busy days.
  • Stored refrigerated leftovers last up to 3 days and taste even better after flavors meld.
  • Freeze in portions with care; cream-based sauces may separate on thawing but can be gently reheated.
  • Reheat gently on the stovetop with a splash of cream or pasta water to maintain creaminess.

Nutrition

Keywords: rigatoni, butternut squash, spicy sausage, creamy pasta, autumn recipe, comfort food, easy dinner, seasonal vegetables

Find it online: https://lillysplate.com/creamy-rigatoni-with-butternut-squash-and-spicy-sausage/