Print

Delicious Rigatoni with Butternut Squash and Sausage

Print Recipe

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

Find it online: https://succulentrecipes.com/delicious-rigatoni-with-butternut-squash-and-sausage/