This creamy sausage rigatoni is loaded with savory Italian sausage, caramelized butternut squash, tender kale, and a rich, creamy havarti cheese sauce. Made with fresh herbs and a splash of white wine for extra flavor, this cozy butternut squash pasta is the perfect comfort food for fall!
Why you'll love this Creamy Sausage Rigatoni
- Loaded with fall flavors. Sweet roasted butternut squash, savory Italian sausage, and fresh herbs make this the perfect cozy dinner.
- Rich and creamy. Havarti and parmesan melt into a skinny cream sauce that coats every bite of rigatoni.
- Easy to customize. Swap for your favorite melty cheese, season ground pork to make your own better-for-you Italian sausage, or substitute spinach for kale.
And if you love creamy, cozy pastas, be sure to also try my Creamy Parmesan Pumpkin Pasta or my Creamy Tomato Basil Pasta!
Ingredients
Scroll down to the recipe card for the full ingredient list.
Substitutions
- Rigatoni pasta: Substitute rigatoni with penne, rotini, or any other short pasta shape that holds onto creamy sauce.
- Italian sausage: Use mild or spicy Italian sausage, or make your own using ground pork and a blend of seasoning. It's so simple and the ingredients are better for you than store-bought. I'll share the seasoning blend in the note section of the recipe card.
- Butternut squash: Pumpkin or your favorite squash variety would work here.
- Kale: Fresh spinach is a great substitute. Stir it into the sauce just before adding the pasta, as it wilts faster than kale.
- Cheese: Fontina, monterey jack or even a mild cheddar are good substitutes because they melt smoothly.
- White wine: Replace with chicken broth and a squeeze of lemon juice for acidity.
- Heavy cream: Half and half could be substituted for a lighter sauce, but keep the heat low to prevent curdling or separating.
This recipe hasn't been tested with substitutions. If you make any changes or additions, I'd love to hear how it turned out. Drop a comment below!
How to make Creamy Sausage Rigatoni
Scroll down to the recipe card for the full instructions.
- Step 1: Roast the squash. Toss the cubed butternut squash with olive oil, maple syrup, and salt and pepper to taste. Roast for 25-30 minutes.
- Step 2: Cook the sausage. Cook the Italian sausage until browned and cooked through.
- Step 3: Cook shallot and herbs. Add the shallot and sauté until softened. Stir in garlic, sage, and thyme. Cook for another 30-60 seconds until fragrant. Pour in the white wine to deglaze the skillet.
- Step 4: Add the chopped kale. Cook for another 1-2 minutes, until wilted.
- Step 5: Make the cream sauce. Reduce the heat and pour in the heavy cream. Season with salt and black pepper. Remove the skillet from the heat and gradually stir in the shredded Havarti and Parmesan until melted and smooth.
- Step 6: Add the cooked rigatoni and sausage to the sauce. Gently fold in the roasted butternut squash. Serve and garnish with parmesan and fresh sage.
Recipe tips
- Don't overcrowd the squash. Spread the cubed squash in a single layer on a baking sheet so it caramelized instead of steaming.
- Reserve pasta water. Before draining the rigatoni, save at least 1 cup of the starchy cooking water. After you add the pasta, mix it in a little at a time to loosen the sauce and help it coat the pasta.
- Shred your own cheese. Freshly shredded cheese melts more smoothly than pre-shredded cheese, which often contains anti-caking agents.
- Keep the heat low. Avoid boiling the cream sauce. It can cause it to separate or become grainy. A low simmer is all you need.
- Add the squash last. Gently fold in the roasted butternut squash just before serving to keep the cubes intact instead of breaking apart.
- Serve immediately. Creamy, cheesy pasta sauces naturally thicken as they cool, so this dish is best enjoyed fresh and hot.
Make ahead
To save time, you can roast the squash and cook the sausage up to 2 days in advance. Store them separately in an airtight container in the fridge.
When ready to make the dish, reheat the squash in the oven at 350 degrees F for 10-15 minutes and warm the sausage in a skillet over medium heat. Prepare the pasta as directed.
Recipe FAQs
Rigatoni is a short, tube-shaped Italian pasta with ridges on the outside and a hollow center. It's share is perfect for catching creamy sauces, while the ridges help the sauce cling to every bite.
Penne, ziti or rotini are great substitutes for rigatoni. I recommend choosing a pasta shape with ridges or curves that will hold the creamy havarti sauce.
Mild or spicy Italian sausage both work well in this recipe, depending on your preference. I recommend using ground Italian sausage rather than links because it crumbles easily and distributes more evenly throughout the pasta.
You can also make your own Italian sausage using ground pork, which is what I prefer to do! I've included my homemade Italian sausage seasoning blend in the notes section of the recipe card below.
Storage & reheating
Store leftover creamy sausage rigatoni in an airtight container in the fridge for up to 3-4 days. I do not recommend freezing pasta.
Reheat leftovers in a skillet or saucepan over medium-low heat, stirring occasionally. Add a splash of chicken broth, milk or heavy cream to loosen the sauce and restore its creamy consistency. Heat gently until warmed through, being careful not to overheat.
What to serve with creamy sausage rigatoni
This creamy butternut squash pasta with Italian sausage is a hearty meal on its own, but it pairs beautifully with a simple green salad tossed in a light vinaigrette to balance the richness of the sauce, or pair it with my Roasted Pumpkin Harvest Salad with balsamic maple vinaigrette for the ultimate fall dinner.
I also love serving it with a slice of homemade crusty bread for soaking up every last bit of the creamy havarti sauce!
Did you try this recipe?
I'd love to hear from you! Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below. I appreciate your helpful feedback! Follow me on Instagram, TikTok, Facebook and Pinterest for more delicious recipes!
Thanks so much! - Rachel
Creamy Sausage Rigatoni with Butternut Squash
Ingredients
- 16 ounces rigatoni pasta
- 1 pound mild or spicy Italian sausage
- 4-5 cups butternut squash peeled and cut into ½-inch cubes
- 3 tablespoons olive oil
- 1 tablespoon maple syrup optional
- 1 large shallot finely diced
- 4 garlic cloves minced
- 1 cup dry white wine
- 2 tablespoons fresh sage chopped
- 1 teaspoon fresh thyme leaves
- 2 cups kale chopped (stems removed)
- 1 ½ cups heavy cream
- ½ teaspoon salt plus more for seasoning squash
- ¼ teaspoon black pepper plus more for seasoning squash
- 6 ounces Meister Havarti cheese freshly shredded
- ½ cup freshly grated Parmesan cheese
- ¼ teaspoon red pepper flakes optional
- Salt and freshly cracked black pepper to taste
- 1 cup reserved pasta water as needed
Instructions
- Preheat the oven to 425°F. Toss the cubed butternut squash with olive oil, maple syrup, and salt and pepper to taste. Spread evenly on a large baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
- Meanwhile, bring a large pot of generously salted water to a boil. Cook the rigatoni until al dente according to the package directions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat a large, deep skillet over medium heat. Add the Italian sausage and cook for 5-7 minutes, until browned and cooked through. Drain excess grease if needed, leaving about 1 tablespoon in the skillet.
- Add the shallot and cook for 2-3 minutes until softened. Stir in the garlic, sage, thyme, and red pepper flakes, if using. Cook for another 30-60 seconds until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes, until reduced by about half. Add the chopped kale and cook for another 1-2 minutes, until wilted.
- Reduce the heat to medium-low and pour in the heavy cream. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Warm gently until lightly simmering, but do not boil. Remove the skillet from the heat and gradually stir in the shredded Havarti and Parmesan until melted and smooth.
- Add the cooked rigatoni and sausage to the sauce, and toss until evenly coated. Gradually stir in ½-1 cup of reserved pasta water, as needed, until the sauce is silky and creamy.
- Gently fold in the roasted butternut squash. Season with more salt and black pepper to taste. Garnish with parmesan and fresh sage, if desired.
Notes
- Cheese: Freshly shred the cheese! It melts so much better. Avoid overheating the sauce to prevent separation.
- Pasta water: Reserve at least 1 cup before draining. The starchy water helps create a silky sauce and prevents the pasta from becoming too thick.
- Butternut squash: Cut into evenly sized cubes and avoid overcrowding the baking sheet to encourage caramelization.
- Italian sausage: Mild Italian sausage works beautifully, but hot Italian sausage can be substituted for a spicier pasta. I like to make my own:
- 1 pound ground pork
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon fennel seeds or ground fennel
- ½ teaspoon garlic powder
- ¼ teaspoon dried crushed rosemary
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme leaves
- ⅛ teaspoon red pepper flakes or to taste
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
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