Ingredients
Scale
- 1 lb Rigatoni or Penne pasta
- 1 lb Ground Italian sausage (mild or spicy)
- 1 small Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 cup Pumpkin puree (not pumpkin pie filling)
- 1/2 cup Chicken or vegetable broth
- 1/2 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 1 tablespoon Fresh sage, chopped
- 1/4 teaspoon Ground nutmeg
- Salt and black pepper to taste
- Red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the 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 rest of the pasta and return it to the pot or set aside.
- While the pasta boils, place a large skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it into small crumbles with a wooden spoon. Once the sausage is browned and no longer pink, add the diced onion. Sauté for 3 to 4 minutes until the onion is translucent. Stir in the minced garlic and chopped sage, cooking for another 60 seconds until fragrant.
- Lower the heat to medium. Stir in the pumpkin puree, chicken broth, and nutmeg. Use your spoon to scrape any browned bits from the bottom of the pan. Pour in the heavy cream and whisk or stir until the sauce is smooth and orange. Let it simmer gently for about 3 to 5 minutes to thicken slightly.
- Add the cooked pasta and the grated Parmesan cheese to the skillet with the sauce. Toss everything together until the pasta is thoroughly coated. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency. Season with salt, pepper, and red pepper flakes if you like a little heat.
- Divide the pasta into warm bowls. Garnish with an extra sprinkle of Parmesan cheese, a few cracks of fresh black pepper, and a sprinkle of fresh parsley or fried sage leaves. Serve immediately while hot.
- Cook Time: 30 minutes