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Creamy Butternut Squash Pasta With Sausage And Spinach

Creamy butternut squash pasta with sausage and spinach is made by simmering butternut squash puree with heavy cream until silky, then tossing it with rigatoni and reserved pasta water. Italian sausage crumbles and wilted baby spinach finish the dish for a rich, orange-hued sauce that clings to every bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 870
Ingredients Equipment Method Notes

Ingredients
  

Pasta and cooking base
  • 1 lb rigatoni or penne Salted water for cooking; reserve pasta cooking water.
Sausage and aromatics
  • 1 lb Italian sausage, casings removed Brown, then drain fat before adding back at the end.
  • 1 onion, diced Sauté until softened.
  • 4 garlic, minced Cook briefly after onions.
Vegetables and sauce
  • 4 cup baby spinach Toss in at the end to wilt.
  • 2 cup butternut squash puree Simmer with cream until glossy.
  • 1 cup heavy cream Forms the creamy sauce base.
  • 0.5 cup pasta cooking water Emulsifies the sauce when tossed with pasta.
  • 1 cup parmesan, grated Stir in after simmering for a smooth sauce.
Seasonings
  • 1 tsp Italian seasoning Sauté with garlic for seasoning depth.
  • 0.25 tsp nutmeg Stir in with the squash for warmth.
  • 0.5 tsp red pepper flakes Add a gentle heat level to the sauce.
  • Salt and pepper to taste Season throughout, especially before serving.

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil, add rigatoni or penne, and cook until al dente. Before draining, reserve 1/2 cup pasta cooking water.
Brown sausage
  1. Heat a large skillet over medium-high heat, add Italian sausage, and cook until browned and crumbled. Drain off excess fat and set the sausage aside.
Sauté aromatics
  1. In the same skillet, sauté the onion for 4 minutes until softened. Add garlic and Italian seasoning and cook for 2 minutes, stirring until fragrant.
Make creamy squash sauce
  1. Add butternut squash puree and heavy cream to the skillet and stir to combine. Stir in nutmeg and red pepper flakes, then bring the mixture to a simmer.
  2. Simmer for 5 minutes, then sprinkle in parmesan and stir until smooth and creamy. Reduce heat if needed to keep a gentle simmer.
Combine and finish
  1. Add the drained pasta and reserved pasta cooking water to the sauce, then toss until glossy and evenly coated. Add the baby spinach and toss just until wilted.
  2. Return the sausage to the pan, season with salt and pepper, and toss again to combine. Serve hot with extra parmesan if desired.

Notes

Pro tip: reserve the pasta cooking water and toss the pasta directly in the sauce so the starch helps emulsify it into a creamy, clinging coating. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of cream or water to loosen the sauce. Freezing is not recommended because the cream sauce can separate when thawed. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less rich but still creamy).