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Creamy Butternut Squash Pasta With Sausage And Spinach

Creamy butternut squash pasta with sausage and spinach made with rigatoni, Italian sausage crumbles, and a silky squash-cream sauce. The sauce is simmered until smooth, then tossed with reserved pasta water for a glossy coating.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 725
Ingredients Equipment Method Notes

Ingredients
  

Pasta base
  • 1 lb rigatoni or penne Use either rigatoni or penne; reserve pasta water before draining.
Sausage and aromatics
  • 1 lb Italian sausage, casings removed Brown until cooked through; drain excess fat and set aside.
  • 1 onion, diced Diced for quick sautéing.
  • 4 cloves garlic, minced Minced for even flavor distribution.
Greens
  • 4 cups baby spinach Toss in at the end and wilt just until tender.
Creamy squash sauce
  • 2 cups butternut squash puree Puree forms the main body of the sauce.
  • 1 cup heavy cream Use for a smooth, creamy texture.
  • 0.5 cup pasta cooking water Reserved starchy water helps emulsify the sauce.
  • 1 cup parmesan, grated Stir in during simmering for a smooth finish.
Seasonings
  • 1 tsp Italian seasoning Added with garlic and onion.
  • 0.25 tsp nutmeg For warm spice in the sauce.
  • 0.5 tsp red pepper flakes Adds gentle heat; adjust to taste.
  • 1 Salt and pepper to taste Season at the end after tossing.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil and cook rigatoni or penne until al dente. Before draining, reserve 1/2 cup pasta cooking water for the sauce.
Brown sausage
  1. Heat a large skillet over medium-high heat and brown Italian sausage until cooked through. Drain off excess fat and set the sausage aside.
Sauté aromatics
  1. In the same skillet, sauté diced onion for 4 minutes until softened. Add minced garlic and Italian seasoning and cook for 2 minutes until fragrant.
Build creamy squash sauce
  1. Stir in butternut squash puree and heavy cream, mixing until smooth and combined. Sprinkle in nutmeg and red pepper flakes, then simmer for 5 minutes, stirring occasionally, until slightly thickened.
Thicken with parmesan
  1. Add grated parmesan and stir until fully melted and the sauce is smooth. If the sauce looks too thick, loosen it with a splash more reserved pasta water.
Toss pasta and wilt spinach
  1. Add cooked pasta and the reserved 1/2 cup pasta cooking water to the skillet, tossing until the sauce coats well. Add baby spinach and toss until wilted, about 1 to 2 minutes.
Finish and season
  1. Return the browned sausage to the pan and toss to distribute evenly. Season with salt and pepper to taste, then serve hot.

Notes

Pro tip: simmer the squash sauce before adding parmesan so it melts smoothly and turns glossy; use the reserved pasta water to emulsify if it thickens too much. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water or cream to loosen. Freezing: no—cream-based pasta sauce can separate. Dietary swap: use half-and-half or a lactose-free cream substitute for a lighter, lactose-reduced option while keeping the same method.