Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound spicy chicken sausage, sliced into 1/2-inch rounds
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 3 cloves garlic, minced
- 1/2 medium yellow onion, diced
Instructions
- Step 1: Cook the rigatoni according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water; set aside.
- Step 2: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced chicken sausage and cook until browned and cooked through. Remove the sausage and set aside, leaving the remaining fat in the skillet. Add the diced onion and butternut squash cubes to the skillet and sauté for 5-7 minutes.
- Step 3: Stir in the minced garlic and cook for 1 minute until fragrant. Pour in 1/4 cup of the reserved pasta water, cover the skillet, and allow the squash to steam until tender, about 8-10 minutes. Lightly mash a few cubes of squash against the side of the pan to naturally thicken the sauce base.
- Step 4: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy. Return the cooked sausage to the skillet and gently stir to combine.
- Step 5: Add the drained rigatoni to the sauce, tossing until thoroughly coated. If the sauce appears too thick, add additional reserved pasta water (1-2 tablespoons at a time) until the desired consistency is reached. Season with salt and pepper to taste and serve immediately with extra Parmesan cheese.
Notes
- Store cooled leftovers in an airtight container for up to 3 days, but be aware the creamy sauce will soak into the pasta, making it quite dense upon refrigeration.
- To rehydrate leftovers without making them watery, reheat gently on the stovetop with a splash of milk or chicken broth to revive the creamy consistency.
- This rich dish pairs beautifully with a simple, acidic green salad tossed in a vinaigrette to cut through the creaminess and balance the flavor profile.
- Maximize the natural sweetness and creaminess by thoroughly mashing several squash cubes into the sauce base before adding the heavy cream; this is your secret weapon for a rich, flavorful coating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American