MAKES 6 servings | TAKES about 40 minutes

This is a fun one. Sweet butternut squash and spicy-ish sausage turn into a creamy rigatoni with a fresh fall twist. No vodka necessary, unless you’re having that kind of day.

Ingredients

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1 lb mild Italian sausage

1 small yellow onion, diced

4 garlic cloves, minced

½ tsp red pepper flakes

2 tbsp tomato paste

2 cups butternut squash purée (or 1 butternut squash, halved and roasted)

1 lb rigatoni (or literally any other small pasta, I actually used mafaldini)

1 cup chicken stock

½ cup heavy cream

¾ cup finely grated Parmesan

2 tbsp butter

8 to 10 fresh sage leaves

Kosher salt and black pepper

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Instructions

1. If you’re making this with fresh butternut squash, half it, scoop out the seeds, and roast it at 425°F until it’s soft. If you’re using canned puree, you can obviously skip this.

2. Start cooking your pasta according to package instructions.

3. Brown the sausage in a Dutch oven over medium-high heat, breaking it into craggy pieces. Remove from pan and save about one-third for topping.

4. Add the onion and cook 4 to 5 minutes. Add the garlic, red pepper flakes and tomato paste and cook 2 to 3 minutes, until the paste darkens.

5. Add 1 cup of chicken stock and scrape up the browned bits. Simmer for a minute.

6. Stir in the squash purée (if you’re using fresh, roasted squash, you’ll want to blend it with a standard or immersion blender). If too thin, just simmer a bit to thicken.

7. Reduce the heat to low and stir in the cream, Parmesan and butter. Season with salt and plenty of black pepper. Add in cooked pasta.

8. Crisp the sage separately in a little butter or oil.

9. Finish with the reserved sausage, crispy sage, more Parmesan and black pepper.

MAKE AHEAD: Refrigerate for up to 4 days. Reheat gently with a splash of stock or water to loosen the sauce.

ANOTHER FUN TWIST: As I was putting this together, I realized it would’ve also made a great soup if I added more chicken stock. Consider that.