Creamy Rigatoni with Butternut Squash and Spicy Sausage Bliss
This Creamy Rigatoni with Butternut Squash and Spicy Sausage is a cozy, flavorful dish perfect for autumn.
Equipment
- Large pot
- Skillet
- colander
Ingredients
For the Pasta
- 12 oz Rigatoni pasta the perfect shape to hold that creamy sauce!
For the Sauce
- 2 tablespoon Olive oil for sautéing and adding rich flavor.
- 1 lb Spicy Italian sausage choose hot or mild based on your heat preference.
- 1 medium Onion diced onion adds sweetness to balance the spice.
- 3 cloves Garlic fresh minced garlic enhances the aroma of the dish.
- 2 cups Butternut squash provides natural sweetness and a lovely texture.
- 1 teaspoon Dried thyme a warm herb that complements the squash beautifully.
- 0.5 teaspoon Crushed red pepper flakes adjust according to your spice tolerance for that kick!
- 1 cup Heavy cream brings a luxurious creaminess to the sauce.
- 0.5 cup Grated Parmesan cheese melts beautifully and adds depth of flavor.
- to taste Salt essential seasonings to bring all the flavors together.
- to taste Pepper essential seasonings to bring all the flavors together.
For the Garnish
- 0.25 cup Fresh parsley adds a touch of color and freshness on top!
Instructions
Cooking Instructions
- Boil the Pasta: Start by bringing a large pot of salted water to a rolling boil over high heat. Add in the rigatoni pasta and cook according to the package instructions, typically around 10-12 minutes, until al dente. Before draining, reserve 1 cup of pasta water, then drain the cooked pasta in a colander and set it aside.
- Cook the Sausage: In a large skillet, heat 2 tablespoons of olive oil over medium heat for about 1-2 minutes. Once hot, add the spicy Italian sausage, breaking it apart with a spoon. Cook the sausage until it’s deeply browned and cooked through, about 5-7 minutes. Once done, transfer the sausage to a plate and keep it warm.
- Sauté the Aromatics: Using the same skillet, add the diced onion and sauté for about 3-4 minutes until the onions turn translucent and fragrant. Then, stir in the minced garlic and cook for an additional minute, watching closely as it becomes aromatic and slightly golden.
- Roast the Butternut Squash: Add the butternut squash cubes to the skillet, along with 1 teaspoon of dried thyme and ½ teaspoon of crushed red pepper flakes. Season generously with salt and pepper. Cook for about 8-10 minutes, stirring occasionally, until the squash is tender.
- Create the Creamy Sauce: Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer over medium heat. Allow it to cook for about 2-3 minutes until the cream slightly thickens.
- Combine the Ingredients: Return the cooked sausage to the skillet, stirring it into the creamy mixture until evenly combined. If your sauce appears too thick, gradually add the reserved pasta water, a little at a time.
- Mix in the Pasta: Add the cooked rigatoni directly to the skillet with the creamy sauce and toss gently to ensure every piece is covered in the mixture. Stir in ½ cup of grated Parmesan cheese, mixing until it melts flawlessly into the sauce.
- Garnish and Serve: Taste the creamy rigatoni and adjust the seasoning with additional salt and pepper if necessary. Serve hot, garnished generously with freshly chopped parsley.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently, adding cream or pasta water as needed.
Nutrition
Serving: 1servingCalories: 550kcalCarbohydrates: 50gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg
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