A savory recipe by Giada is this Mezzi Rigatoni that you can prepare in under 40 minutes for a quick dinner. Made with mezzi rigatoni, spicy Italian sausage, butternut squash, Parmigiano-Reggiano, and baby arugula. This delicious Mezzi Rigatoni recipe is a perfect dinner that takes about 35 minutes to prepare and can serve up to 4 people.

Recipe Ingredients

• Kosher salt
• 1 pound mezzi rigatoni
• 5 tablespoons extra-virgin olive oil
• 1 pound spicy Italian sausage, casings removed
• 1 pound butternut squash, peeled and cut into ⅓-inch pieces
• 1 cup freshly grated Parmigiano-Reggiano
• 2 cups roughly chopped baby arugula

How To Make Giada Mezzi Rigatoni

1. Boil Your Pasta: Bring a large pot of salted water to a boil. Add the mezzi rigatoni and cook for 8 to 10 minutes until it reaches that perfect al dente texture. Drain well but save ½ cup of the pasta water for later.
2. Brown the Sausage: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage and cook for about 5 minutes, breaking it into bite-size pieces as it browns and cooks through completely.
3. Cook the Squash: Toss the butternut squash into the skillet with the sausage and stir everything together well. Add 1½ cups of water and season with ¼ teaspoon of kosher salt. Push the squash down with a spoon to make sure it’s submerged. Lower the heat to medium and let it simmer for about 10 minutes until the squash becomes tender, and the liquid reduces by half.
4. Combine Pasta and Sauce: Now add the cooked pasta to the skillet along with ¾ cup of Parmigiano-Reggiano. Stir everything together vigorously, allowing the squash to break up a bit. Slowly mix in some of the reserved pasta water to make a light, creamy sauce that coats the rigatoni.
5. Add Arugula: Stir in the chopped baby arugula and the remaining 3 tablespoons of olive oil. Continue cooking for about 2 minutes until the arugula wilts slightly but keeps its vibrant green color.
6. Adjust the Sauce: Keep stirring gently, making sure the sauce evenly covers the pasta. If the sauce feels too thick, add more of the reserved pasta water a little at a time, ensuring the pasta stays nicely coated.
7. Serve and Top: Once everything is well combined and the arugula is wilted, plate the pasta and sprinkle the remaining ¼ cup of Parmigiano-Reggiano on top. Serve immediately while it’s still warm and creamy.

Recipe Tips

• Add garlic for extra flavor: If you love bold flavors, sauté two minced garlic cloves with the sausage to give the dish a deeper, savory taste without overpowering the other ingredients.
• Swap sausage for ground turkey: You can substitute the spicy Italian sausage with ground turkey if you’re looking for a leaner protein option, but you may want to add extra spices for flavor.
• Roast the butternut squash: If you prefer a richer, caramelized flavor, try roasting the squash in the oven before adding it to the skillet. Roast at 400°F for about 20 minutes.
• Make it vegetarian: Omit the sausage and add extra vegetables like mushrooms or bell peppers for a vegetarian twist that’s still hearty and satisfying.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Ziti Stufati
• Giada De Laurentiis Cherry Tomato Spaghetti
• Giada De Laurentiis Baked Bolognese