Ingredients
Equipment
Method
Brown the sausage
- Heat the olive oil in a skillet over medium-high heat. Cook the Italian sausage for 6–8 minutes, breaking it into crumbles until browned, then drain any excess grease.
Build the pumpkin sauce in the slow cooker
- Transfer the browned sausage to a slow cooker, then add the diced onion and minced garlic. Add the pumpkin purée, chicken broth, heavy cream, Italian seasoning, dried sage, smoked paprika, salt, and black pepper.
- Stir the mixture until it looks smooth and evenly combined. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the onions are tender and the flavors have blended.
Cook the rigatoni
- Stir in the uncooked rigatoni, ensuring it is fully submerged in the sauce. Cover and cook on HIGH for 25–35 minutes, stirring once halfway through, until the pasta is al dente.
Finish and serve
- Add the unsalted butter and Parmesan cheese, then stir until the cheese has melted into a thick, creamy sauce. Turn off the heat.
- Sprinkle the chopped fresh parsley over the top and serve immediately while hot, for the best texture contrast.
Notes
For a thicker sauce, let the rigatoni rest covered for 5 minutes before serving; it thickens as it sits. Store leftovers in the refrigerator up to 3–4 days; reheat gently, adding a splash of broth or cream if needed. Freezing is not recommended because the pasta can soften after thawing. For a lighter option, use half-and-half instead of heavy cream.