Introduction:
Savor the rich flavors of this Delicious Rigatoni with Butternut Squash and Sausage. This dish features hearty rigatoni pasta tossed with roasted butternut squash, flavorful sausage, and a touch of cream, making it a satisfying and comforting meal for any occasion.
Why You’ll Love This Recipe:
- Hearty and filling: A perfect blend of carbs and protein.
- Seasonal flavors: Celebrate autumn with the sweetness of butternut squash.
- One-pot meal: Minimal cleanup with everything cooked in one pot.
Ingredients:
- 12 oz rigatoni pasta
- 1 lb Italian sausage (mild or spicy, casings removed)
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried sage
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Roast the Butternut Squash:
- Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized.
- Cook the Pasta:
- While the squash is roasting, cook the rigatoni according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving about 1/2 cup of the pasta cooking water.
- Brown the Sausage:
- In the same pot, add the Italian sausage and cook over medium heat, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Remove excess fat if necessary.
- Add Aromatics:
- Stir in the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Combine Ingredients:
- Add the roasted butternut squash, cooked rigatoni, heavy cream, dried sage, and Parmesan cheese to the pot. Toss everything together, adding a little reserved pasta water if needed to create a creamy sauce. Season with salt and pepper to taste.
- Serve:
- Divide the pasta among serving plates, garnishing with fresh parsley and additional Parmesan if desired. Enjoy!
Tips for Success:
- Sausage Options: Feel free to use turkey sausage or a plant-based sausage for a lighter or vegetarian option.
- Add Greens: Incorporate spinach or kale for added nutrition and color.
Recipe Variations:
- Nutty Twist: Stir in toasted walnuts or pecans for a crunchy texture.
- Spicy Kick: Add red pepper flakes for extra heat.
Serving Suggestions:
- Serve with a simple green salad or garlic bread for a complete meal.
- Pair with a glass of white wine for a lovely dinner.
Freezing and Storage:
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the cooked dish for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat in the oven or on the stovetop, adding a splash of cream or broth to loosen the sauce.
Special Equipment:
- Baking sheet for roasting the squash.
- Large pot for cooking pasta and combining ingredients.
FAQ:
- Can I use a different type of pasta?
Absolutely! Penne, fusilli, or any pasta shape you prefer will work well. - Can I make this dish ahead of time?
Yes! You can prepare it in advance and reheat it before serving. - What can I substitute for heavy cream?
You can use half-and-half or a non-dairy cream alternative for a lighter version.
Preparation Time:
- 15 minutes for prepping ingredients.
Cook Time:
- 30-35 minutes total (including roasting and cooking).
Total Time:
- 45-50 minutes (including prep and cook time).
Nutrition Information (per serving, assuming 4 servings):
- Calories: 600
- Protein: 25g
- Carbohydrates: 60g
- Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 90mg
- Sodium: 800mg
- Fiber: 4g
- Sugar: 4g
Delicious Rigatoni with Butternut Squash and Sausage
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb Italian sausage (mild or spicy, casings removed)
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried sage
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Roast the Butternut Squash:
- Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized.
- Cook the Pasta:
- While the squash is roasting, cook the rigatoni according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving about 1/2 cup of the pasta cooking water.
- Brown the Sausage:
- In the same pot, add the Italian sausage and cook over medium heat, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Remove excess fat if necessary.
- Add Aromatics:
- Stir in the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Combine Ingredients:
- Add the roasted butternut squash, cooked rigatoni, heavy cream, dried sage, and Parmesan cheese to the pot. Toss everything together, adding a little reserved pasta water if needed to create a creamy sauce. Season with salt and pepper to taste.
- Serve:
- Divide the pasta among serving plates, garnishing with fresh parsley and additional Parmesan if desired. Enjoy!
Nutrition
- Serving Size: 4 servings
- Calories: 600 kcal
- Fat: 30g
- Carbohydrates: 60g
- Protein: 25g
Closing Notes:
This Delicious Rigatoni with Butternut Squash and Sausage is sure to become a favorite in your household. Enjoy the comforting flavors and let me know how it turns out!