Tender rigatoni with roasted butternut, spicy sausage, Swiss chard, and a smooth Parmesan sauce.
# Components:
→ Vegetables & Sausage
01 - 1 tablespoon olive oil
02 - 3 cups peeled and diced butternut squash
03 - 1 small red onion, diced
04 - 12 ounces spicy Italian sausage, casings removed
05 - 2 cloves garlic, minced
06 - 1 bunch Swiss chard, stems removed and chopped
07 - 1 teaspoon red chili flakes
08 - Salt and freshly ground black pepper, to taste
→ Pasta & Sauce
09 - 8 ounces rigatoni
10 - 1/4 cup crème fraîche
11 - 1/3 cup grated Parmesan cheese, plus extra for serving
# Method:
01 - Heat olive oil in a large sauté pan over medium heat. Add the diced butternut squash and cook, stirring occasionally, until lightly browned and tender, about 6 to 7 minutes.
02 - Add diced red onion to the pan and sauté until softened, approximately 4 minutes. Incorporate spicy Italian sausage, breaking it into small pieces, and cook until browned, about 3 minutes.
03 - Stir in minced garlic, chopped Swiss chard, and red chili flakes. Cook until Swiss chard is wilted, around 3 minutes. Season with salt and freshly ground black pepper. Maintain on low heat.
04 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente, approximately 8 minutes. Reserve 1/4 cup of pasta water, then drain the pasta.
05 - Add drained rigatoni to the sausage and vegetable mixture. Pour in reserved pasta water, crème fraîche, and grated Parmesan cheese. Stir thoroughly to coat and cook an additional 1 to 2 minutes. Adjust seasoning as needed.
06 - Immediately serve garnished with extra Parmesan cheese.
