Description
A rich and velvety pasta dish blending the sweetness of pumpkin puree with the savory depth of Italian sausage and aromatic sage.
Ingredients
Scale
- 1 lb Rigatoni or Penne pasta
- 1 lb Italian sausage (bulk or casings removed)
- 1 cup pumpkin puree (plain)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Boil a large pot of salted water and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned and crispy.
- Add minced garlic and chopped sage to the skillet. Sauté for 1 minute until fragrant.
- Stir in the pumpkin puree and cook for 2-3 minutes, stirring constantly.
- Lower the heat to medium and stir in the heavy cream. Simmer gently for 2-4 minutes until the sauce thickens.
- Toss the cooked pasta into the sauce. Stir in Parmesan cheese and add reserved pasta water as needed to reach desired consistency.
- Season with salt and pepper. Serve immediately garnished with extra cheese or fried sage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American