Ingredients
- 12 oz rigatoni pasta
- 2 cups butternut squash, diced
- 1 lb spicy Italian sausage
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 cup chicken broth
- 2 tbsp olive oil
- Fresh herbs (thyme or sage) for garnish
Instructions
- Preheat the oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
- Cook rigatoni according to package instructions until al dente; drain and reserve some pasta water.
- In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add the sausage, breaking it up. Cook until browned, about 5-7 minutes.
- Pour in chicken broth and heavy cream; let simmer for 5 minutes until slightly thickened. Stir in Parmesan cheese until melted.
- Add roasted butternut squash and cooked rigatoni; toss to combine. If the sauce is too thick, stir in reserved pasta water until desired consistency is reached.
- Garnish with fresh herbs and additional Parmesan if desired. Serve immediately.
Notes
For dietary adjustments, swap sausage for turkey or plant-based alternatives. Use half-and-half for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
- Diet: Non-Vegetarian