Cooking Steps

• Bring a large pot of salted water to a rolling boil over high heat. Add the rigatoni pasta and cook according to the package instructions until al dente, usually about 9-11 minutes. Once cooked, reserve 1 cup of the pasta water and drain the rest. Set the rigatoni aside, allowing it to cool slightly while you prepare the sauce.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the spicy Italian sausage, breaking it up with a wooden spoon. Cook until the sausage is browned and cooked through, about 5-7 minutes. Once done, transfer the cooked sausage to a plate and set aside, keeping the flavorful drippings in the skillet.
• Using the same skillet, add the diced onion and sauté over medium heat for about 3-4 minutes, or until translucent. Stir in the minced garlic and continue to cook for 1 additional minute until fragrant.
• Now, add the butternut squash cubes, dried thyme, and crushed red pepper flakes to the skillet. Season generously with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the squash is tender and slightly caramelized.
• Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer. Allow it to cook for 2-3 minutes, stirring frequently, until the cream thickens slightly.
• Return the cooked sausage to the skillet, stirring to combine it thoroughly with the creamy sauce. If you find the sauce too thick, gradually add the reserved pasta water until it reaches your desired consistency.
• Add the cooked rigatoni pasta to the skillet, tossing well to ensure every piece is thoroughly coated in the creamy sauce. Stir in the grated Parmesan cheese until it melts and becomes fully incorporated.
• Taste and adjust the seasoning with additional salt and pepper if necessary. Serve hot, garnished with a sprinkle of freshly chopped parsley.