This creamy Sausage Pumpkin Pasta with rigatoni is the ultimate cozy fall dinner! Easy to make, hearty, and perfect for the whole family.
Ingredients
Scale
- 1 pound Italian sausage
- 1/2 cup onion, diced
- 1 tablespoon garlic, minced
- 2 cups chicken broth
- 1 cup canned pumpkin puree
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Fresh black pepper to taste
- 1/2 cup heavy cream
- 1 pound penne or rigatoni pasta
- 1 tablespoon sage leaves, sliced into thin strips
Instructions
- Cook the pasta in a large pot of boiling water according to the package directions. Drain and set aside.
- Brown the sausage in a large skillet, breaking up with into small pieces. Add the onion to the pan and cook for 4-5 minutes until soft. Add the garlic and cook for a minute more.
- Slowly pour in the chicken broth while scraping up the bottom of the pan, then add the pumpkin, nutmeg, salt and pepper. Bring the sauce to a simmer and let cook uncovered for 5 minutes to thicken. Pour in the cream, add the fresh sage and stir to combine.
- Add the cooked pasta to the skillet and toss to combine with the sauce. Let the pasta cook in the sauce for 2-3 minutes so that the pasta absorbs some of the sauce.
- Serve with more sage for garnish if desired.
Recipe Notes
Store: Store leftover pasta in an air tight container in the refrigerator for up to 4 days.
Reheat: Reheat the pasta in the microwave until warmed through. If the sauce is too thick, add a splash of chicken broth or cream and stir to bring the sauce back together.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
