Rich pasta with Italian sausage and pumpkin cream sauce made in one pot. Savory, hearty, and perfect for fall.
# Components:
→ Produce
01 - 1 medium yellow onion, finely chopped
02 - 3 cloves garlic, minced
03 - 2 cups baby spinach (optional)
→ Meats
04 - 400 g (14 oz) Italian sausage, casings removed
→ Pantry
05 - 400 g (14 oz) canned pumpkin purée, unsweetened
06 - 350 g (12 oz) rigatoni
07 - 750 ml (3 cups) low-sodium chicken broth
08 - 120 ml (1/2 cup) water
09 - 1 tsp dried sage
10 - 1/4 tsp ground nutmeg
11 - 1/2 tsp dried chili flakes (optional)
12 - 2 tbsp olive oil
13 - Salt, to taste
14 - Black pepper, to taste
→ Dairy
15 - 120 ml (1/2 cup) heavy cream
16 - 50 g (1/2 cup) grated Parmesan cheese
# Preparation Steps:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add Italian sausage and cook, breaking it apart with a spoon, until thoroughly browned, approximately 5–6 minutes.
02 - Incorporate the finely chopped yellow onion and cook until softened, about 3 minutes. Add minced garlic and sauté for 1 minute until fragrant.
03 - Stir in pumpkin purée, dried sage, ground nutmeg, and dried chili flakes (if using). Pour in chicken broth and water. Bring mixture to a simmer.
04 - Add rigatoni to the simmering liquid, ensuring all pasta is submerged. Continue to simmer uncovered, stirring occasionally, for 12–14 minutes, or until the pasta reaches al dente and most of the liquid has been absorbed.
05 - Reduce heat to low. Stir in heavy cream, grated Parmesan cheese, and baby spinach (if using). Cook, stirring gently, until the spinach has wilted and the sauce has achieved a creamy consistency, about 2–3 minutes.
06 - Season with salt and black pepper to your preference. Serve immediately, garnished with additional Parmesan cheese.
