Begin by bringing a large pot of salted water to a vigorous boil over high heat. Once boiling, add 1 pound of rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. To enhance the flavor, remember to reserve 1 cup of the pasta water before draining the pasta in a colander.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of spicy Italian sausage, breaking it up as it cooks. Sauté for about 5-7 minutes, or until the sausage is nicely browned and cooked through.

In the same skillet, add the diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant. Then, stir in 2 cloves of minced garlic and continue cooking for another minute.

Next, add the peeled and cubed butternut squash, 1 teaspoon of dried thyme, and ½ teaspoon of crushed red pepper flakes to the skillet. Season generously with salt and pepper. Cook for about 8-10 minutes, stirring occasionally until the squash is fork-tender and golden.

Pour in 1 cup of heavy cream and allow the mixture to come to a gentle simmer over medium heat. Let it cook for 2-3 minutes, stirring occasionally, until the cream thickens slightly.

Return the browned sausage to the skillet, stirring well to combine all the ingredients. If the sauce is too thick, gradually add reserved pasta water, a little at a time, until you reach your desired creaminess.

Add the drained rigatoni to the skillet and carefully mix, ensuring every piece of pasta is well-coated with the luscious sauce. Stir in ½ cup of grated Parmesan cheese.

Taste the creamy rigatoni and adjust seasoning with additional salt and pepper if desired. Once satisfied, serve the dish hot, garnished with freshly chopped parsley.