Save A comforting Italian pasta dish featuring tender butternut squash, spicy Italian sausage, sautéed Swiss chard, and a velvety sauce with crème fraîche and Parmesan. Perfectly balanced with savory, creamy, and spicy notes for a satisfying weeknight meal.
I first made this dish on a chilly fall evening and was delighted by how the spicy sausage complemented the creamy sauce and earthy Swiss chard.
Ingredients
- Olive Oil: 1 tablespoon
- Butternut Squash: 3 cups peeled and diced
- Red Onion: 1 small, diced
- Spicy Italian Sausage: 12 ounces (340 g), casings removed
- Garlic: 2 cloves, minced
- Swiss Chard: 1 bunch, thick stems removed and chopped
- Red Chili Flakes: 1 teaspoon
- Salt and Pepper: to taste
- Rigatoni: 8 ounces (225 g)
- Crème Fraîche: 1/4 cup (60 ml)
- Parmesan Cheese: 1/3 cup (30 g) grated, plus extra for serving
Instructions
- Step 1:
- Heat olive oil in a large sauté pan over medium heat. Add the diced butternut squash and cook, stirring occasionally, until lightly browned and beginning to tenderize, about 6–7 minutes.
- Step 2:
- Add the red onion to the pan and sauté until softened, about 4 minutes. Add the spicy Italian sausage, breaking it into small pieces with a spatula, and cook until browned, about 3 minutes.
- Step 3:
- Stir in the minced garlic, chopped Swiss chard, and red chili flakes. Cook until the Swiss chard is wilted, about 3 minutes. Season with salt and pepper to taste. Keep warm over low heat.
- Step 4:
- Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 8 minutes. Reserve 1/4 cup (60 ml) of pasta water, then drain the pasta.
- Step 5:
- Add the drained rigatoni to the sausage and vegetable mixture. Pour in the reserved pasta water, crème fraîche, and grated Parmesan. Stir well to coat the pasta in the creamy sauce, cooking for an additional 1–2 minutes. Adjust seasoning as needed.
- Step 6:
- Serve immediately, garnished with extra Parmesan.
Save This recipe has become a family favorite, reminding us of cozy dinners shared during the fall season.
Required Tools
Large sauté pan, large pot, strainer, wooden spoon or spatula, chef's knife, cutting board, measuring cups and spoons
Allergen Information
Contains wheat (gluten), milk (dairy from crème fraîche and Parmesan). May contain sulfites (in sausage). Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: 520 calories, 25 g total fat, 50 g carbohydrates, 23 g protein.
Save A flavorful, comforting dish that balances creamy, spicy, and savory elements perfectly. Enjoy this as a hearty weeknight meal guaranteed to satisfy.
Recipe FAQ
- → How do I get the butternut squash tender without mushiness?
Lightly sauté the diced butternut squash until just browned and beginning to soften, about 6-7 minutes, to maintain a pleasant texture without overcooking.
- → Can I substitute the spicy Italian sausage with a milder option?
Yes, mild sausage or a vegetarian spicy alternative can be used to adjust the heat level while keeping the dish flavorful.
- → What role does the reserved pasta water play in the sauce?
Adding reserved pasta water helps loosen and bind the sauce, creating a silky and evenly coated pasta without thinning the flavor.
- → Is it necessary to remove the thick stems from Swiss chard?
Removing thick stems ensures a tender texture and prevents fibrous bites, allowing the leaves to wilt quickly and blend smoothly into the dish.
- → What cheese works best for this creamy sauce?
Grated Parmesan adds a rich umami depth and melts well with crème fraîche to create a smooth, creamy coating for the pasta.