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Hot Honey Butternut Squash Pasta with Sausage

Hot honey butternut squash pasta combines browned Italian sausage and rigatoni with a creamy, mostly smooth squash sauce. A drizzle of hot honey and fresh parsley finish each bowl with sweet heat and freshness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb mild Italian pork sausage casings removed
  • 1 yellow onion small, finely chopped
  • 1.5 lb butternut squash peeled and cut into 1/2-inch cubes
  • 2 cloves garlic minced
  • 0.5 tsp kosher salt
  • 0.75 cup chicken broth
  • 12 oz rigatoni
  • 1 tbsp kosher salt for the pasta water
  • 0.5 cup heavy cream
  • 0.25 tsp black pepper
  • 0.5 cup Parmesan cheese finely grated
  • 2 tbsp hot honey
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet
  • 1 large pot
  • 1 potato masher

Method
 

  1. Heat the olive oil in a 12-inch skillet over medium-high heat.
  2. Add the sausage and cook for 6 to 8 minutes, breaking it into small pieces, until browned and the center reaches 160°F.
  3. Transfer the sausage to a plate.
  4. Add the onion to the skillet and cook over medium heat for 3 to 4 minutes, stirring, until softened.
  5. Stir in the squash, garlic, and 1/2 teaspoon kosher salt.
  6. Pour in the chicken broth, cover, and simmer over medium-low heat for 12 to 15 minutes, until the squash is easily pierced with a fork.
  7. While the squash simmers, bring a large pot of water to a boil.
  8. Add the 1 tablespoon kosher salt and rigatoni, and cook according to package directions until al dente.
  9. Reserve 1 cup of pasta water, then drain the rigatoni.
  10. Mash the squash in the skillet with a potato masher until it forms a thick, mostly smooth sauce.
  11. Stir in the heavy cream, black pepper, and Parmesan until the cheese melts and the sauce is creamy.
  12. Add the cooked sausage and drained pasta to the skillet with 1/2 cup of the reserved pasta water.
  13. Toss over medium heat for 1 to 2 minutes, adding more pasta water as needed, until the sauce coats the pasta.
  14. Divide the pasta among serving bowls.
  15. Drizzle with the hot honey and sprinkle with the parsley; serve while hot.

Notes

For a smooth, thick sauce, mash the squash thoroughly before adding the cream and Parmesan. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the creamy sauce may change texture. For a dairy-free swap, use unsweetened dairy-free cream and a dairy-free Parmesan alternative.