Sausage with Rigatoni and Butternut Squash

You can use hot or sweet sausage. If using chicken or turkey sausage, you may have to add a little more oil.

Sausage with Rigatoni and Butternut Squash

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  • Prep Time


  • Total Time


  • Servings



  • 3

    Tbl extra-virgin olive oil

  • 2

    cups peeled butter squash cut in bite-sized pieces

  • 1

    onion, diced

  • 1

    pound sausage, casings removed

  • 12

    ounces rigatoni (or any small macaroni)

  • ½

    cup grated romano cheese

  • 1

    Tbl chopped Italian parsley


1. In a large, deep frying pan, heat 2 Tbl of the oil. Add the squash and cook, stirring until tender and lightly browned. Remove squash to a plate. 2. Add the remaining 1 Tbl oil, add the onion and sausage and cook, breaking up the sausage, until lightly browned and cooked through. Return the squash to the pan. 3. In a large pot of boiling salted water, cook the macaroni. Drain and reserve 1 cup of the cooking water. Add the macaroni to the pan along with the reserved cooking water and parsley and cook, stirring until the sauce is thick and creamy. 4. Turn off the heat and add the cheese and stir. Add the macaroni to the pan and stir. Serve.


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