Fall Pasta With Pumpkin And Sausage Recipe
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Standard
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 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried sage
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Boil the Pasta Bring a large pot of salted water to a boil. Add the rigatoni or penne and cook according to the package directions until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
- Step 2: Brown the Sausage In a large skillet over medium-high heat, add the ground Italian sausage. Cook the sausage, breaking it into small crumbles with a wooden spoon, until it is browned and cooked through. If there is excess grease, drain most of it but leave about a tablespoon in the pan for flavor.
- Step 3: Sauté the Aromatics Add the diced onion to the skillet with the sausage. Sauté for about 3-4 minutes until the onion becomes translucent and soft. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Step 4: Simmer the Sauce Lower the heat to medium. Stir in the pumpkin puree, chicken broth, heavy cream, dried sage, and nutmeg. Whisk or stir until the sauce is smooth and well combined. Let the sauce simmer gently for 5 minutes to allow the flavors to meld together.
- Step 5: Combine and Melt Cheese Stir in the grated Parmesan cheese until it is completely melted into the sauce. Season with salt and black pepper to taste. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Step 6: Toss and Serve Add the cooked pasta to the skillet. Toss thoroughly to ensure every piece of pasta is coated in the creamy pumpkin sauce. Garnish with fresh parsley and serve immediately.