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Creamy Sausage &
Roasted Butternut Squash Rigatoni
Golden Italian sausage, sweet roasted squash and tender rigatoni wrapped in a silky Parmesan sauce with sage—a cozy, mouthwatering match for Freakshow Chardonnay.
Serves 4 | Ready in 40 minutes
- Roast the squash. Heat oven to 425°F. Toss squash with olive oil, salt and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and golden.
- Cook the pasta. Boil rigatoni in salted water until al dente. Reserve 1 cup of pasta water before draining.
Brown the sausage. Cook sausage in a large skillet over medium heat, breaking it into bite-size pieces, until browned and cooked through. Leave about 1 tablespoon of fat in the pan. - Build the flavor. Add shallot and cook for 2 minutes. Stir in garlic and sage for 30 seconds. Pour in Chardonnay, scraping up the browned bits, and simmer for 2–3 minutes.
- Make it luscious. Add cream and simmer gently for 2 minutes. Reduce heat to low and stir in Parmesan. Mash a few pieces of roasted squash into the sauce for extra sweetness and body.
- Bring it together. Fold in rigatoni and remaining squash. Add a splash of pasta water as needed until the sauce beautifully coats the pasta. Finish with black pepper and extra Parmesan.
Ingredients
- 12 oz rigatoni
- 1 lb mild Italian sausage, casings removed
- 3 cups peeled, cubed butternut squash
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 3 garlic cloves, minced
- ½ cup Freakshow Chardonnay
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan, plus extra for serving
- 1 tablespoon chopped fresh sage
- Salt and freshly ground black pepper
Instructions