Description
Creamy Butternut Squash Sausage Pasta combines tender pasta, savory Italian sausage, silky butternut squash sauce, Parmesan, garlic, sage, and cream in an easy 45-minute dinner. The naturally sweet squash balances the rich sausage while Parmesan adds a salty, nutty finish. This cozy pasta makes a satisfying weeknight meal for six.
Ingredients
- 12 ounces (340 g) rigatoni, penne, shells, or other short pasta
- 3 cups peeled and cubed butternut squash, about 1 pound (450 g)
- 1 pound (450 g) mild or spicy Italian sausage
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped, plus more for garnish
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese, plus more for serving
- 1 tablespoon unsalted butter
- 3/4 teaspoon kosher salt, plus more for pasta water
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1/8 teaspoon ground nutmeg
- 1/2 to 1 cup reserved pasta water, as needed
Instructions
1. Prepare the ingredients. Peel, seed, and cut the butternut squash into roughly 1-inch cubes. Dice the onion, mince the garlic, chop the sage, and grate the Parmesan. Bring a large pot of generously salted water to a boil.
2. Heat the olive oil in a large deep skillet over medium-high heat. Add the Italian sausage and break it into bite-sized crumbles. Cook for 6 to 8 minutes until browned and cooked through. Transfer the sausage to a plate, leaving about 1 tablespoon of drippings in the skillet.
3. Reduce the heat to medium. Add the diced onion and cook for 3 to 4 minutes until softened. Add garlic, sage, red pepper flakes, and nutmeg. Cook for 30 to 60 seconds until fragrant.
4. Add the cubed butternut squash and chicken broth. Stir and bring to a gentle simmer. Cover and cook for 12 to 15 minutes, or until the squash becomes completely tender.
5. Meanwhile, cook the pasta in the boiling salted water according to package directions until al dente, generally 9 to 12 minutes. Reserve 1 cup of pasta water before draining. Do not rinse the pasta.
6. Carefully blend the cooked squash mixture until completely smooth using a countertop or immersion blender. Return the sauce to the skillet over low heat. Stir in heavy cream, butter, and Parmesan until smooth and melted. Add reserved pasta water a few tablespoons at a time if needed.
7. Return the browned sausage to the skillet. Add the drained pasta and toss over low heat for 1 to 2 minutes until the sauce generously coats the pasta. Add more pasta water if necessary. Season with salt and black pepper to taste.
8. Remove the skillet from the heat and let the pasta rest for 2 to 3 minutes. Finish with freshly grated Parmesan, chopped sage, cracked black pepper, or additional red pepper flakes. Serve warm.
Notes
- Use mild or spicy Italian sausage according to your preferred heat level.
- Rigatoni, penne, and shells work especially well because they hold the creamy squash sauce.
- Add reserved pasta water gradually to create a glossy sauce without thinning it too much.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- For meal prep, store the sauce and pasta separately when possible.
- The squash sauce can be frozen separately for up to 2 to 3 months.
- Reheat gently with a splash of chicken broth, milk, water, or cream.
- Approximately 620 calories per serving; exact nutrition varies by ingredients and brands.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 620
Keywords: Creamy Butternut Squash Sausage Pasta, butternut squash sausage pasta, creamy sausage pasta, butternut squash pasta