Creamy Rigatoni with Butternut Squash and Spicy Sausage Bliss

This Creamy Rigatoni with Butternut Squash and Spicy Sausage dish combines comforting flavors for a delightful weeknight meal.

Print Pin

Course: Main Dishes

Cuisine: Italian

Keyword: butternut squash, comfort food, Creamy Rigatoni, pasta, Spicy Sausage, weeknight dinner

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 600kcal

Equipment

Large pot
large skillet

Ingredients

For the Pasta

12 ounces Rigatoni pasta use your favorite pasta shape

For the Sauce

2 tablespoons Olive oil enhances flavors and prevents sticking
1 pound Spicy Italian sausage feel free to substitute with mild sausage if preferred
1 cup Diced onion brings a sweet and savory base
2 cloves Minced garlic adds aromatic depth
2 cups Butternut squash cubes, complements the spicy sausage
1 teaspoon Dried thyme enhances earthy flavors
½ teaspoon Crushed red pepper flakes adjust for heat preference
1 cup Heavy cream creates a rich, velvety sauce
½ cup Grated Parmesan cheese adds salty depth and thicken the sauce
to taste Salt essential for flavor balance
to taste Pepper essential for flavor balance
¼ cup Fresh parsley for garnish

Instructions

Step-by-Step Instructions

Start by bringing a large pot of salted water to a vigorous boil over high heat. Once boiling, add the rigatoni pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining the pasta and set the rigatoni aside in a colander.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the spicy Italian sausage, breaking it apart with a spatula as it cooks. Sauté for about 5-7 minutes until browned and cooked through. Transfer the sausage to a plate and keep warm.
Using the same skillet, add the diced onion and sauté for 3-4 minutes until translucent and fragrant. Stir in minced garlic and cook for an additional minute, ensuring the garlic does not burn.
Incorporate the butternut squash cubes into the skillet, along with dried thyme and crushed red pepper flakes. Season with salt and pepper to taste. Cook for about 8-10 minutes, stirring occasionally, until the squash is tender.
Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the cream thickens slightly.
Return the cooked spicy sausage to the skillet and stir to combine. If the sauce is thicker than desired, gradually add reserved pasta water until the desired consistency is reached.
Add the cooked rigatoni to the skillet, tossing gently to coat evenly with the creamy sauce. Stir in grated Parmesan cheese until it melts and fully incorporates.
Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh chopped parsley.

Notes

Leftovers can last in the fridge for up to three days. Reheat gently to maintain creaminess.

Nutrition