Description
A comforting dish featuring creamy rigatoni, roasted butternut squash, and spicy sausage, perfect for family gatherings.
Ingredients
Scale
- 12 oz rigatoni
- 1 medium butternut squash, peeled and cubed
- 8 oz spicy sausage, crumbled
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 cup chicken or vegetable broth
- ½ cup Parmesan cheese, grated
- Fresh herbs (sage or thyme) for garnish
- Olive oil, salt, and pepper for roasting
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash in olive oil, salt, and pepper; roast for 25-30 minutes until fork-tender.
- Cook rigatoni in salted water until al dente (8-10 minutes); reserve 1 cup pasta water, then drain.
- In a large skillet, brown the spicy sausage over medium heat, crumbling as it cooks.
- Add minced garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream and roasted butternut squash; simmer until slightly thickened.
- Toss rigatoni with the sauce, adding reserved pasta water to adjust consistency.
- Mix in grated Parmesan until fully combined; garnish with fresh herbs.
- Serve immediately.
Notes
For a vegetarian option, substitute sausage with sautéed mushrooms or white beans. Coconut milk can be used in place of heavy cream for a dairy-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
Keywords: creamy pasta, rigatoni, butternut squash, spicy sausage, comfort food