Squash and sausage are a heroic autumnal pairing, especially in a weeknight-friendly pasta. Butternut is the easiest squash to source—not to mention easily found peeled and chopped (a blessing for those with more timid knife skills). But other winter squash like acorn or red kuri can stand in as desired. Whichever squash you select, a sharp, heavy chef’s knife is best for breaking down the chunky veg. But to make your life easier, microwave the squash for 1 to 2 minutes. It will slightly soften, making it simpler—and safer—to slice through.
Rigatoni’s ribbed surface and large holes help chunky squash sauce cling and bites of seared sausage and date wedge—opting for a nutty whole wheat variety will only add to this meal’s autumnal earthiness.
More cozy pastas this way: Balsamic Mushroom and Sausage Pasta; Creamy Red Curry Pasta; and Baked Feta Pasta With Green Sauce.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Cook 1 medium butternut squash (1½–2 lb.), peeled, halved, seeds removed, cut into 1" pieces (about 6 cups), in a large pot of boiling salted water until very tender, 12–14 minutes. Using a slotted spoon, transfer squash to a medium bowl. Reduce heat to low, cover pot, and leave on burner to keep warm.
Step 2
Heat 2 Tbsp. extra-virgin olive oil in a large high-sided skillet or a medium Dutch oven over medium-high. Add 1 lb. hot or sweet Italian sausage, casings removed, and break up into small pieces with a wooden spoon. Cook, undisturbed, until deeply browned underneath, about 3 minutes. Continue to cook, stirring occasionally, until browned all over and just cooked through, 3–4 minutes more. Transfer to a plate with a slotted spoon.
Step 3
Reduce heat to medium-low. Cook 3½ oz. Medjool dates (about 6), pitted, sliced lengthwise ¾" thick, in same pan, turning halfway though, until deeply browned, 3–4 minutes. Transfer to plate with sausage; season with salt.
Step 4
Add remaining 3 Tbsp. extra-virgin olive oil to pan. Add 6 garlic cloves, thinly sliced, ½ tsp. freshly ground pepper, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and reserved squash. Cook, scraping up browned bits and smashing squash with spoon to break up, until lightly browned and broken up into a chunky paste (pieces do not need to be even), about 5 minutes.
Step 5
Meanwhile, return cooking liquid in reserved pot to a boil over high heat. Cook 12 oz. short tube pasta (such as rigatoni) until very al dente, about 3 minutes less than package directions (it will finish cooking in sauce). Drain, reserving 3 cups pasta cooking liquid.
Step 6
Add 1 cup pasta cooking liquid to squash and break up squash with spoon until a saucy consistency. Add pasta, another 1 cup pasta cooking liquid, and reserved sausage and dates. Increase heat to medium-high; cook, adding more pasta cooking liquid as needed, until pasta is al dente and coated in sauce, 2–3 minutes. Remove from heat and stir in 1 Tbsp. sherry vinegar or balsamic vinegar. Taste pasta and add more vinegar, salt and/or pepper if needed.
