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Creamy Butternut Squash Pasta With Sausage And Spinach

Creamy butternut squash pasta with sausage and spinach is a hearty Italian-American main with a silky squash-cream sauce and tender rigatoni. The method uses reserved pasta water to help the sauce cling, then finishes with wilted spinach and Parmesan.
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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
  

Rigatoni or penne
  • 1 lb rigatoni or penne Use rigatoni or penne; cook in salted water until al dente.
Italian sausage
  • 1 lb Italian sausage, casings removed Brown until crumbled and no longer pink; drain excess fat.
Spinach
  • 4 cup baby spinach Add at the end and toss until wilted.
Aromatics
  • 1 onion, diced Sauté to soften before adding garlic.
  • 4 garlic, minced Cook briefly to bloom flavor with Italian seasoning.
Butternut squash and dairy
  • 2 cup butternut squash puree Simmer with cream to form the base sauce.
  • 1 cup heavy cream Stir in and keep at a gentle simmer for a smooth sauce.
  • 0.5 cup pasta cooking water Use reserved hot pasta water to loosen and help sauce coat the pasta.
  • 1 cup parmesan, grated Stir in during the simmer until fully smooth.
Seasonings
  • 1 tsp Italian seasoning Added with garlic for even seasoning.
  • 0.25 tsp nutmeg Add for warm, aromatic depth.
  • 0.5 tsp red pepper flakes Adjust to your spice preference.
  • Salt and pepper to taste Season at the end to balance flavors.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil, then cook rigatoni or penne until al dente. Before draining, reserve 1/2 cup pasta cooking water and set aside.
Brown sausage
  1. Heat a large skillet over medium-high heat and brown Italian sausage until crumbled and cooked through. Drain excess fat and set the sausage aside.
Build the sauce base
  1. In the same skillet, sauté diced onion for 4 minutes until softened. Add minced garlic and Italian seasoning, then cook for 2 minutes until fragrant.
  2. Stir in butternut squash puree and heavy cream, then add nutmeg and red pepper flakes. Cook at a gentle simmer for 5 minutes, stirring to combine.
Make it creamy
  1. Add grated Parmesan and stir until smooth and fully melted. Keep the heat low so the sauce stays creamy rather than separating.
Combine and finish
  1. Add cooked pasta and the reserved pasta cooking water to the skillet, tossing until the sauce coats the pasta. Add baby spinach and toss until wilted.
  2. Return the browned sausage to the pan and season with salt and pepper. Toss once more to distribute evenly, then serve hot.

Notes

For the smoothest sauce, simmer long enough to meld flavors but keep the heat gentle once the Parmesan goes in. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of water or cream. Freezing is not recommended because heavy cream can break when thawed. For a lighter option, use half-and-half instead of heavy cream and add an extra splash of pasta water to maintain a creamy texture.