Ingredients
Scale
- 1 lb Penne or Rigatoni pasta
- 1 lb Ground Italian sausage (mild or spicy)
- 1 cup 100% Pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup Heavy cream
- 1/2 cup Chicken broth (or pasta water)
- 3 cloves Garlic, minced
- 1 small Yellow onion, finely diced
- 2 tablespoons Fresh sage, chopped
- 1/2 cup Grated Parmesan cheese
- 1/4 teaspoon Nutmeg
- Salt and black pepper to taste
- Red pepper flakes (optional for heat)
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until it reaches al dente texture. Before draining, carefully scoop out about one cup of the starchy pasta water and set it aside. Drain the pasta and keep it warm.
- While the pasta cooks, place a large skillet over medium-high heat. Add the ground Italian sausage, breaking it apart with a wooden spoon. Cook the meat until it is thoroughly browned and no longer pink. Use a slotted spoon to remove the sausage from the pan and set it aside on a plate, leaving about a tablespoon of the rendered fat in the skillet.
- In the same skillet, add the diced onions and sauté for 3-4 minutes until softened. Stir in the minced garlic and chopped fresh sage, cooking for another minute until fragrant. Reduce the heat to medium and whisk in the pumpkin puree, heavy cream, chicken broth, and nutmeg. Stir constantly until the sauce is smooth and begins to simmer gently.
- Add the cooked sausage back into the skillet with the pumpkin sauce. Stir in the grated Parmesan cheese until melted. If the sauce appears too thick, add a splash of the reserved pasta water to reach your desired consistency. Taste the sauce and season with salt, pepper, and red pepper flakes if desired.
- Toss the cooked pasta into the skillet, coating every noodle in the creamy sauce. Garnish each bowl with extra Parmesan cheese, fresh parsley, and a few cracklings of black pepper. Serve immediately while steaming hot.
- Cook Time: 30 minutes