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Creamy Pumpkin Sausage Rigatoni
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Large skillet
  • Wooden spoon

Ingredients
  

  • 12 ounces rigatoni pasta
  • 1 pound Italian sausage, casings removed
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried sage
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente. Drain and set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through.
  • Add the diced onion to the skillet and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
  • Stir in the pumpkin puree, heavy cream, dried sage, and nutmeg. Season with salt and black pepper. Simmer the sauce for 5 minutes, stirring occasionally.
  • Add the drained rigatoni to the skillet along with the grated Parmesan cheese. Toss everything together until the pasta is evenly coated.
  • Remove from heat and sprinkle with chopped fresh parsley before serving.

Notes

Simmer the sauce just until it thickens slightly so the pumpkin stays silky rather than separating. Leftovers reheat well on the stovetop with a splash of cream to loosen the sauce. If the sausage you use is mild, add a pinch of red pepper flakes during step three for extra warmth.
Course: Main Course
Cuisine: Italian
Equipment: Large pot, Large skillet, Wooden spoon