Rich rigatoni with roasted butternut, spicy sausage, chard, and a silky Parmesan sauce perfect for weeknight dining.
# Components:
→ Vegetables & Sausage
01 - 1 tablespoon olive oil
02 - 3 cups peeled and diced butternut squash
03 - 1 small red onion, diced
04 - 12 ounces spicy Italian sausage, casings removed
05 - 2 cloves garlic, minced
06 - 1 bunch Swiss chard, stems removed, chopped
07 - 1 teaspoon red chili flakes
08 - Salt and freshly ground black pepper to taste
→ Pasta & Sauce
09 - 8 ounces rigatoni pasta
10 - 1/4 cup crème fraîche
11 - 1/3 cup grated Parmesan cheese, plus extra for serving
# Directions:
01 - Heat olive oil in a large sauté pan over medium heat. Add diced butternut squash and cook, stirring occasionally, until lightly browned and just tender, about 6 to 7 minutes.
02 - Add diced red onion and sauté until softened, about 4 minutes. Stir in spicy Italian sausage, breaking it into small pieces, and cook until browned, approximately 3 minutes.
03 - Add minced garlic, chopped Swiss chard, and red chili flakes. Cook until Swiss chard wilts, about 3 minutes. Season with salt and freshly ground black pepper. Keep warm over low heat.
04 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, about 8 minutes. Reserve 1/4 cup pasta water then drain the pasta.
05 - Add drained rigatoni to the sausage and vegetable mixture. Pour in reserved pasta water, crème fraîche, and grated Parmesan cheese. Stir thoroughly to coat pasta with sauce and cook an additional 1 to 2 minutes. Adjust seasoning as needed.
06 - Plate immediately and garnish with extra Parmesan cheese.
