Pumpkin Sausage Pasta

Name: Pumpkin Sausage Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 30 g Pepitas; 1½ tsp Salt; 11½ oz Rigatoni; 1 tbsp Olive Oil; 4 Pork Sausages; 3 cloves Garlic; 2 tbsp Sage; 430 g Pumpkin Purée; ½ cup Heavy Cream; ¼ tsp Black Pepper; 2 oz Parmesan

By Eatpace

Rigatoni is tossed with Italian sausage, pumpkin, sage and Parmesan in a creamy sauce, then topped with toasted pepitas. The sauce cooks while the pasta boils.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 764; kcal per serving
Protein: 29g; per serving

Plan this dinner Jump to recipe

Rigatoni with sausage in pumpkin sauce, topped with toasted pepitas.

35 min

Method

6 steps 10 min prep · 25 min cook

Cook

Step 1. Toast Pepitas in a dry large skillet over medium heat, stirring, until golden and popping, about 3 minutes. Transfer to a plate.
Step 2. Bring a large pot of water to a boil. Add Salt and Rigatoni; boil until just al dente, about 10 minutes or according to the package. Drain.
Step 3. Meanwhile, heat Olive Oil in the skillet over medium-high heat. Add Pork Sausage and break it into small pieces; cook until browned and no pink remains, about 8 minutes.
Step 4. Lower the heat to medium. Add Garlic and Sage; stir until fragrant, about 1 minute.
Step 5. Stir in Pumpkin Purée, Heavy Cream, Water and Black Pepper. Simmer over medium-low heat, stirring, until the sauce is smooth and lightly thickened, about 4 minutes.

Finish & serve

Step 6. Turn off the heat and toss the drained pasta and Parmesan with the sauce. Add a splash of water if needed to coat the pasta. Divide among bowls and top with the toasted pepitas.

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Tips

Good to know

Ground pork sausage is safely cooked when its center reaches 160°F.

Swap it

Use mild Italian turkey sausage in place of pork sausage; cook it to 165°F.

Leftovers

Refrigerate leftovers for up to 3 days and reheat with a splash of water to loosen the sauce.

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