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Pumpkin Sausage Rigatoni

Pumpkin sausage rigatoni combines sweet Italian sausage with a creamy pumpkin sage sauce, tossed with al dente pasta. Pumpkin puree, Parmesan, and a splash of pasta water create a silky sauce that clings to every piece of rigatoni.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 4 qt water
  • 1 tbsp kosher salt
  • 1 lb rigatoni
For the sauce
  • 1 tbsp olive oil
  • 1 lb sweet Italian sausage casings removed
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 0.25 tsp red pepper flakes
  • 1 tsp dried sage
  • 1 can (15 oz) pumpkin puree
  • 1 cup low-sodium chicken broth
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 8-quart pot
  • 1 5-quart Dutch oven

Method
 

Cook the pasta
  1. Bring the water to a boil in an 8-quart pot.
  2. Add the salt and rigatoni, and cook according to the package directions until al dente, usually 10 to 12 minutes.
  3. Reserve 1 cup of pasta water.
  4. Drain the rigatoni.
Make the sauce
  1. While the pasta cooks, heat the olive oil in a 5-quart Dutch oven over medium heat, add the sausage, and cook for 6 to 8 minutes, breaking it into small pieces, until browned and cooked to 160°F.
  2. Add the onion and cook for 4 to 5 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the red pepper flakes, sage, pumpkin puree, chicken broth, salt, and black pepper, and simmer for 5 minutes, stirring occasionally.
  5. Stir in the heavy cream and simmer gently for 2 to 3 minutes; do not let the sauce boil.
Finish the pasta
  1. Add the drained rigatoni and Parmesan to the sauce with 1/2 cup of the reserved pasta water, and toss until the pasta is coated.
  2. Add more reserved pasta water as needed to loosen the sauce.

Notes

For the smoothest sauce, add reserved pasta water a little at a time until it coats the rigatoni. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream sauce may separate. For a gluten-free version, use gluten-free rigatoni and check that the broth is gluten-free.