Ingredients
Scale
- 1 lb Rigatoni or Penne pasta
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 can (15 oz) 100% pure pumpkin puree (not pie filling)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped (plus extra for garnish)
- 1/2 cup heavy cream or whole milk
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup reserved pasta water
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Step 1: Boil the Pasta – Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions until al dente. Before draining, carefully scoop out about one cup of the starchy pasta water and set it aside. Drain the pasta and let it rest.
- Step 2: Brown the Sausage and Aromatics – While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the crumbled Italian sausage and cook until browned and cooked through, breaking it up with a wooden spoon as it fries. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and chopped sage, cooking for another minute until the fragrance fills your kitchen.
- Step 3: Create the Pumpkin Sauce – Reduce the heat to medium-low. Stir in the pumpkin puree, heavy cream, and ground nutmeg. Whisk the mixture until smooth and beginning to bubble gently. If the sauce looks too thick, add the reserved pasta water one tablespoon at a time until you reach a silky, pourable consistency. Season generously with salt and pepper.
- Step 4: Combine and Emulsify – Add the cooked pasta and the grated Parmesan cheese to the skillet. Toss everything together vigorously to ensure every tube of pasta is coated in the creamy pumpkin sauce. The cheese will melt into the sauce, creating a glossy finish. Taste once more and adjust seasoning if necessary.
- Step 5: Garnish and Serve – Divide the pasta into warm bowls. Garnish with additional fresh sage leaves, an extra sprinkle of Parmesan, and a crack of black pepper. Serve immediately while hot.
- Cook Time: 30 minutes