Description
A comforting and flavorful creamy rigatoni recipe featuring tender butternut squash, spicy Italian sausage, and vibrant Swiss chard. This dish balances richness from creme fraiche and parmesan with a spicy kick from red chili flakes, perfect for a hearty weeknight meal in just 30 minutes.
Ingredients
Vegetables & Aromatics
- 1 tablespoon olive oil
- 3 cups peeled and diced butternut squash
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 bunch Swiss chard, thick stems removed and chopped
Protein
- 12 ounces spicy Italian sausage, casings removed
Pantry & Dairy
- 1 teaspoon red chili flakes
- Salt and pepper, to taste
- 8 ounces rigatoni pasta
- ¼ cup creme fraiche
- ⅓ cup grated parmesan cheese, plus extra for garnish
Instructions
- Prepare the Butternut Squash: Heat the olive oil over medium heat in a large sauté pan. Add the peeled and diced butternut squash and sauté until it is lightly browned and beginning to soften, about 6 to 7 minutes. The squash should be tender but not completely cooked through at this stage.
- Add Onion and Sausage: Stir in the diced red onion and continue sautéing until the onion becomes tender, approximately 4 minutes. Next, add the spicy Italian sausage, breaking it into small chunks with your spatula or spoon. Cook the sausage until it is browned and cooked through, about 3 minutes.
- Incorporate Garlic and Swiss Chard: Add the minced garlic, chopped Swiss chard, and red chili flakes to the pan. Cook, stirring occasionally, until the Swiss chard wilts, roughly 3 minutes. Season the mixture with salt and pepper, then keep it warm on low heat.
- Cook the Rigatoni: While the sausage and vegetables cook, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente, about 8 minutes. Drain the pasta, reserving ¼ cup of the pasta cooking water for the sauce.
- Combine Pasta and Sauce: Immediately add the drained rigatoni to the sausage and vegetable mixture in the pan. Pour in the reserved pasta water, creme fraiche, and grated parmesan. Stir thoroughly to coat the pasta evenly with the creamy sauce and ingredients. Cook together for another 1 to 2 minutes to meld the flavors. Adjust seasoning with additional salt and pepper.
- Serve: Plate the creamy rigatoni, sprinkle with extra grated parmesan cheese, and serve hot for a delicious, hearty meal.
Notes
- For a milder dish, reduce or omit the red chili flakes.
- Italian sausage can be substituted with ground turkey or chicken for a leaner protein option.
- If creme fraiche is unavailable, sour cream or heavy cream can be used as alternatives.
- To add more vegetables, consider incorporating mushrooms or bell peppers along with the Swiss chard.
- Reserve some pasta water as it helps to create a smooth and cohesive sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
