Sausage Pumpkin Rigatoni Pasta (Print version)

Pumpkin, sausage, and rigatoni mingle in a creamy, savory skillet perfect for easy hearty weeknight meals.

# Ingredient List:

→ Proteins

01 - 14 oz Italian sausage, casings removed

→ Aromatics and Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 14 oz unsweetened pumpkin purée
05 - 2 cups baby spinach (optional)

→ Dairy

06 - 1/2 cup heavy cream
07 - 1/2 cup grated Parmesan cheese, plus more for garnish

→ Pasta

08 - 12 oz rigatoni

→ Liquids

09 - 3 cups low-sodium chicken broth
10 - 1/2 cup water

→ Spices and Seasonings

11 - 1 tsp dried sage
12 - 1/4 tsp ground nutmeg
13 - 1/2 tsp dried chili flakes (optional)
14 - Salt, to taste
15 - Black pepper, to taste
16 - 2 tbsp olive oil

# How To Make It:

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 well-browned and fully cooked, approximately 5 to 6 minutes.
02 - Add the finely chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and continue cooking for 1 minute until fragrant.
03 - Incorporate the pumpkin purée, dried sage, ground nutmeg, and dried chili flakes if using. Pour in the chicken broth and water, then bring the mixture to a gentle simmer.
04 - Add rigatoni to the simmering liquid, ensuring all pieces are submerged. Allow to simmer uncovered, stirring occasionally, for 12 to 14 minutes, until pasta is al dente and most liquid is absorbed.
05 - Reduce the heat to low. Stir in heavy cream, grated Parmesan cheese, and baby spinach if using. Cook, stirring, for 2 to 3 minutes until the spinach wilts and sauce is creamy.
06 - Season generously with salt and freshly ground black pepper to taste. Serve hot, garnishing with additional Parmesan cheese as desired.

# Expert Advice:

01 -
  • Ready in just forty minutes for effortless weeknight cooking
  • Only one pot needed which means minimal cleanup and more family time
  • Perfectly balances creamy richness with savory sausage and gentle sweetness from pumpkin
  • Flexible: you can swap veggies or spices depending on what’s fresh or your mood
02 -
  • High in protein fiber and vitamin A thanks to sausage and pumpkin
  • Makes fantastic leftovers and reheats beautifully for lunch or a second dinner
  • Great for freezing as both sauce and pasta keep their texture
03 -
  • Toast sage gently in olive oil before adding the sausage for a flavor pop that makes a clear difference
  • If you prefer to boil pasta separately save some of the cooking water and stir it into the sauce for even silkier results
  • Finish with a tablespoon of butter for added gloss before serving then let the pot rest covered for five minutes (the texture and taste are wonderfully amplified)

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