Description
A hearty and flavorful dish combining rigatoni, spicy Italian sausage, and butternut squash in a creamy sauce.
Ingredients
Scale
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage, casings removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound butternut squash, peeled and cut into small cubes
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the rigatoni pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta, then set aside.
- In a large skillet, heat the olive oil over medium heat. Add the spicy Italian sausage to the skillet, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Transfer the cooked sausage to a plate and set aside.
- In the same skillet, add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the butternut squash cubes to the skillet along with dried thyme and crushed red pepper flakes. Season with salt and pepper. 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. Let it cook for about 2-3 minutes, allowing the cream to thicken slightly.
- Return the cooked sausage to the skillet, stirring to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Add the cooked rigatoni pasta to the skillet and mix well, ensuring the pasta is well-coated with the creamy sauce. Stir in the grated Parmesan cheese, and mix until melted and incorporated.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh chopped parsley.
Notes
- This dish can be customized by adding other vegetables such as spinach or kale.
- For a lighter version, consider using half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg