Spicy Italian Sausage and Pumpkin Rigatoni Skillet
Equipment
- Large Skillet
- Large Pot
- Colander
Ingredients
- 12 ounces rigatoni
- 1 pound spicy Italian sausage, casings removed
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon red pepper flakes
- 1/2 teaspoon dried sage
- Salt and black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Drain and set aside.
- Heat a large skillet over medium heat. Add the sausage and break it into small pieces with a spoon. Cook until browned and cooked through.
- Add the diced onion and minced garlic to the skillet. Stir and cook for 3 minutes until the onion softens.
- Stir in the pumpkin puree, heavy cream, chicken broth, red pepper flakes, dried sage, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 5 minutes.
- Add the drained rigatoni and grated Parmesan cheese to the skillet. Toss everything until the pasta is evenly coated and heated through.
- Remove the skillet from the heat and sprinkle with the chopped parsley before serving.
Notes
Brown the sausage fully before adding the onion to build deeper flavor in the sauce. Leftovers reheat best with a splash of chicken broth to loosen the thickened pumpkin cream. Skip the parsley if you prefer a simpler finish, or add extra red pepper flakes at the table for more heat.
Course: Main Course
Cuisine: Italian
Equipment: Large Skillet, Large Pot, Colander
Cuisine: Italian
Equipment: Large Skillet, Large Pot, Colander