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Creamy Butternut Squash Pasta With Sausage And Spinach

Creamy butternut squash pasta with sausage and spinach in a silky, parmesan-thickened sauce, tossed until glossy with reserved pasta water. Rigatoni or penne gets coated evenly with Italian sausage crumbles, wilted baby spinach, and warm nutmeg notes.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta base and cooking water
  • 1 lb rigatoni or penne Cook in salted water; reserve 1/2 cup cooking water before draining.
  • 0.5 cup pasta cooking water Reserved from the pasta water for thinning and coating.
Meat and aromatics
  • 1 lb Italian sausage, casings removed Brown and drain; add back at the end to warm through.
  • 1 onion, diced Sauté until softened before adding garlic.
  • 4 garlic, minced Cook briefly after onions for a fragrant base.
Sauce and seasonings
  • 2 cup butternut squash puree Simmer with cream for a smooth, orange sauce.
  • 1 cup heavy cream Stir in with squash and simmer until creamy.
  • 1 cup parmesan, grated Add at the end of simmering and stir until smooth.
  • 1 tsp Italian seasoning Added with garlic and aromatics.
  • 0.25 tsp nutmeg Stir in to add warm spice.
  • 0.5 tsp red pepper flakes Adjust to taste for mild heat.
  • 0.5 Salt and pepper to taste Season throughout, especially after adding sausage back.
Greens
  • 4 cup baby spinach Toss in at the end until wilted.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil and cook rigatoni or penne until tender, then reserve 1/2 cup pasta cooking water before draining. Look for al dente pasta that still has a slight bite.
Brown and set aside the sausage
  1. In a large skillet, brown Italian sausage over medium-high heat until cooked through, then drain excess fat and set the sausage aside. You should see browned crumbles with no pink remaining.
Build the onion-garlic base
  1. Sauté onion in the same skillet for 4 minutes over medium heat until softened. Add garlic and Italian seasoning and cook for 2 minutes, stirring until fragrant and slightly golden at the edges.
Make the creamy squash sauce
  1. Add butternut squash puree and heavy cream to the skillet and stir well. Season with nutmeg and red pepper flakes, then simmer for 5 minutes at a gentle bubble.
Thicken with parmesan
  1. Lower heat and stir in parmesan until smooth and creamy. The sauce should look glossy and thick enough to lightly coat a spoon.
Toss pasta with sauce and wilt spinach
  1. Add the cooked pasta and reserved pasta cooking water to the skillet and toss until everything is evenly coated. Stir in baby spinach and toss until wilted, about 1–2 minutes, with bright green leaves.
Finish with sausage and final seasoning
  1. Return the browned sausage to the pan and season with salt and pepper to taste. Toss until warmed through and the whole dish looks unified and saucy.

Notes

Pro tip: reserve pasta water and add it gradually while tossing—this helps the sauce cling without turning greasy. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of water. Freezing is not recommended due to dairy texture changes. For a dairy-lite option, swap heavy cream with canned coconut cream and use a bit less parmesan or choose a dairy-free parmesan-style topping if desired.