Description
Comforting rigatoni with butternut squash and spicy sausage brings rustic Italian warmth to your dinner table. Hearty pasta embraces sweet roasted squash and zesty sausage, creating a perfect balance of seasonal flavors you’ll savor with each delicious bite.
Ingredients
Scale
Pasta:
- 1 pound (454 grams) rigatoni pasta
Protein:
- 1 pound (454 grams) spicy Italian sausage, casings removed
Vegetables and Aromatics:
- 1 small butternut squash, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
Seasonings and Spices:
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- Salt, to taste
- Black pepper, to taste
Liquids and Dairy:
- 1/4 cup (60 milliliters) chicken broth
- 1/4 cup (60 milliliters) heavy cream
- 1/4 cup grated Parmesan cheese
Garnish:
- Fresh basil or parsley
Instructions
- Preheat oven to 400°F. Distribute butternut squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until caramelized and tender.
- Simultaneously, boil salted water and cook rigatoni until al dente. Drain pasta, preserving 1/2 cup of starchy cooking liquid.
- Heat a skillet over medium flame. Crumble sausage and cook until golden brown and fully rendered. Transfer to a separate plate.
- Using the same skillet, sauté onions and garlic until translucent and aromatic, approximately 3-4 minutes.
- Reintroduce sausage to the pan. Sprinkle red pepper flakes for heat and complexity. Pour chicken broth, allowing mixture to simmer for 3-4 minutes.
- Incorporate roasted butternut squash and cream into the skillet. Gently combine ingredients and let them meld together for 3-5 minutes, developing rich flavors.
- Introduce cooked rigatoni to the sauce, using reserved pasta water to achieve desired consistency. Fold in Parmesan cheese and adjust seasoning with salt and pepper.
- Finish the dish with a generous garnish of fresh basil or parsley. Serve immediately while hot and fragrant.
Notes
- Use butternut squash at peak ripeness for maximum sweetness and caramelization during roasting.
- Dice squash into uniform, bite-sized pieces to ensure even cooking and consistent texture throughout the dish.
- Select spicy Italian sausage for robust flavor, but can substitute with mild sausage for less heat-sensitive diners.
- Reserve pasta water strategically to create silky, clingy sauce that perfectly coats rigatoni’s ridged surface.
- Experiment with alternative proteins like ground turkey or plant-based crumbles for vegetarian adaptation.
- Toast red pepper flakes briefly in skillet before adding other ingredients to release deeper, more complex spice profile.
- Allow sauce to simmer gently to prevent cream from separating and maintain smooth, luxurious consistency.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg