Dinner

Creamy Rigatoni with Butternut Squash and Spicy Sausage Recipe

ByLila Prescott November 18, 2025November 18, 2025

Introduction

This creamy rigatoni with butternut squash and spicy sausage is a comforting and flavorful dish perfect for a weeknight dinner. The combination of tender squash, spicy sausage, and a rich, cheesy sauce makes every bite satisfying and delicious.

A round white pan filled with baked pasta layered evenly, featuring a golden-yellow color of pasta tubes mixed with browned ground meat and topped with melted light brown cheese and small green herb sprinkles. The pasta is spread across the pan with a slightly browned crust on top, giving a textured look to the dish. The surface beneath the pan is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
3 cups peeled and diced butternut squash

1 small red onion, diced
12 ounces spicy Italian sausage, casings removed

2 cloves garlic, minced
1 bunch Swiss chard, thick stems removed and chopped

1 teaspoon red chili flakes
Salt and pepper, to taste
8 ounces rigatoni

¼ cup crème fraîche
⅓ cup grated Parmesan, plus extra for serving

Instructions

Step 1: Heat the olive oil over medium heat in a large sauté pan. Add the diced butternut squash and cook until it starts to brown and soften, about 6 to 7 minutes.

Step 2: Add the diced red onion to the pan and sauté until tender, approximately 4 minutes. Then add the spicy Italian sausage, breaking it into small pieces, and cook until browned, about 3 minutes.
Step 3: Stir in the minced garlic, chopped Swiss chard, and red chili flakes. Cook until the Swiss chard wilts, about 3 minutes. Season with salt and pepper, then keep warm.
Step 4: Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni until al dente, about 8 minutes. Drain the pasta, reserving ¼ cup of the cooking water.

Step 5: Add the drained rigatoni to the sausage and vegetable mixture. Pour in the reserved pasta water, crème fraîche, and grated Parmesan. Stir well to coat the pasta in the creamy sauce and cook for another 1 to 2 minutes. Adjust the seasoning with salt and pepper to taste.
Step 6: Serve immediately, topped with extra grated Parmesan for a savory finish.

Tips & Variations

For a milder flavor, reduce or omit the red chili flakes.

Substitute kale or spinach for Swiss chard if preferred.
Chicken sausage can be used instead of spicy Italian sausage for a leaner option.
Adding a handful of toasted pine nuts on top adds a nice crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce if needed.

How to Serve

A white shallow bowl holds a serving of rigatoni pasta mixed with sautéed spinach and mushrooms. The pasta is coated with a creamy orange sauce, and the top is sprinkled with grated cheese and small pieces of crushed red pepper. The dish sits on a white marbled textured surface, with a wooden spoon next to it holding crushed red pepper flakes. The colors in the dish range from the yellow-orange pasta, bright green spinach, light brown mushrooms, and white cheese bits. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, ziti, or shells will work well with this creamy sauce and chunky vegetables.

Is there a vegetarian version of this dish?

To make it vegetarian, omit the sausage and add extra Swiss chard or other vegetables like mushrooms or bell peppers. You can also use plant-based sausage alternatives if you prefer.