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Creamy Butternut Squash Pasta With Sausage And Spinach

Creamy butternut squash pasta with sausage and spinach is made by simmering squash puree with heavy cream, then tossing it with rigatoni using reserved pasta water for a silky coating. Italian sausage adds savory crumbles, while fresh spinach wilts into the sauce for a hearty main dish.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb rigatoni or penne Use 1 lb for a thick, sauce-coating texture.
Sausage & vegetables
  • 1 lb Italian sausage, casings removed Brown until crumbled and browned through.
  • 4 cups baby spinach Add at the end so it wilts but stays vibrant.
  • 1 onion, diced Dice small so it softens quickly.
  • 4 cloves garlic, minced Minced fine so it toasts without burning.
Creamy butternut squash sauce
  • 2 cups butternut squash puree Stir in to form the creamy base.
  • 1 cup heavy cream Whole cream gives the smoothest sauce.
  • 0.5 cup pasta cooking water Use reserved water to loosen and emulsify the sauce.
  • 1 cup parmesan, grated Add after simmering so it melts smoothly.
  • 1 tsp Italian seasoning Adds herby flavor for a classic Italian profile.
  • 0.25 tsp nutmeg Use nutmeg sparingly for warmth.
  • 0.5 tsp red pepper flakes Adjust heat to taste.
  • 1 Salt and pepper to taste Season in the final step to balance the sauce.

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta and sausage
  1. Bring a large pot of salted water to a boil, then cook rigatoni or penne until al dente; reserve 1/2 cup pasta cooking water before draining.
  2. In a large skillet over medium-high heat, brown the Italian sausage until cooked through and crumbled; drain excess fat and set sausage aside.
Build the cream sauce
  1. In the same skillet, sauté diced onion for 4 minutes until softened, then add minced garlic and Italian seasoning and cook 2 minutes.
  2. Add butternut squash puree and heavy cream, then stir in nutmeg and red pepper flakes until evenly combined.
  3. Simmer the sauce for 5 minutes, then stir in grated parmesan until smooth and glossy.
Combine and finish
  1. Add the drained pasta and the reserved 1/2 cup pasta cooking water to the skillet, tossing until the sauce coats the pasta.
  2. Add baby spinach and toss until wilted, then return the sausage to the pan and season with salt and pepper to taste.

Notes

For the smoothest sauce, simmer just long enough for the parmesan to fully melt and emulsify—if it thickens too much, add a splash more pasta water. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently with a tablespoon of pasta water or milk. Freezing isn’t recommended because the cream sauce may separate when thawed and reheated. For a lighter option, swap heavy cream with half-and-half and use an extra splash of pasta water to keep the sauce silky.