Ingredients
Scale
- 1 lb Rigatoni or Penne pasta
- 1 lb Italian sausage (bulk or casings removed)
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup reserved pasta water
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until it reaches al dente texture. Before draining, carefully scoop out at least one cup of the starchy pasta water and set it aside. Drain the pasta and keep it warm.
- Heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon into bite-sized crumbles. Cook until the sausage is browned and no longer pink. Use a slotted spoon to remove the sausage from the pan, leaving the rendered fat behind. In the same skillet, add the diced onion and cook for 3-4 minutes until translucent. Stir in the garlic, sage, and red pepper flakes, cooking for another minute until fragrant.
- Reduce the heat to medium-low. Stir in the pumpkin puree and ground nutmeg, blending it with the aromatics. Gradually pour in the heavy cream and half of the reserved pasta water. Whisk the mixture until it becomes a smooth, orange sauce. Let it simmer gently for 2-3 minutes to allow the flavors to meld.
- Add the browned sausage and the cooked pasta back into the skillet. Toss everything together to coat the pasta thoroughly in the sauce. If the sauce seems too thick, add a little more of the reserved pasta water. Stir in the Parmesan cheese until melted. Season with salt and pepper to taste. Garnish with extra sage or cheese before serving hot.
- Cook Time: 35 minutes