Creamy Pumpkin Pasta with Sausage and Sage

Creamy Pumpkin Pasta with Sausage and Sage

Yields: 4 servings Prep Time: 20 minutes Cook Time: 30 minutes Difficulty: Easy

Ingredients:

• Pasta:
  • 12 oz dried rigatoni pasta (or your favorite short pasta)
  • Salt for pasta water
• Sausage & Aromatics:
  • 1 lb Italian sausage, casings removed
  • 3 cloves garlic, minced
  • 1/2 onion, diced
  • 1/4 cup dry white wine (substitute with chicken broth if needed)
  • 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
  • 1/2 tsp red pepper flakes (optional, adjust to taste)
• Creamy Pumpkin Sauce:
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 cup heavy cream (substitute with half-and-half for a lighter option)
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp nutmeg
  • Salt and pepper to taste

Things to Avoid:

• Overcooking the pasta: Cook until al dente, as it will continue to cook in the sauce.
• Burning the sausage: Cook over medium heat and break it up as it cooks to ensure even browning.
• Curdling the sauce: Add the cream gradually and stir constantly. Avoid boiling the sauce once the cream is added.
• Skipping the Parmesan: It adds richness and depth of flavor.

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Brown the sausage: Heat a large skillet over medium heat. Add the sausage and break it up with a spoon as it cooks. Cook until browned, about 5-7 minutes.
3. Add aromatics: Add the garlic, onion, sage, and red pepper flakes (if using) to the skillet. Cook until softened, about 3 minutes.
4. Deglaze with wine: Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet. Simmer until the liquid is reduced by half.
5. Make the sauce: Stir in the pumpkin puree, heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper to taste. Simmer for 5 minutes, stirring occasionally, until the sauce thickens.
6. Combine: Add the cooked pasta to the sauce and toss to coat. Add some of the reserved pasta water if the sauce is too thick.
7. Serve: Garnish with additional Parmesan cheese and fresh sage leaves.

Serving Suggestions:

• Toasted walnuts or pine nuts for crunch
• A drizzle of balsamic glaze for sweetness and acidity
• Roasted butternut squash or Brussels sprouts for a seasonal side dish

Substitutions:

• Pasta: Use any short pasta shape like penne, rotini, or farfalle.
• Sausage: Substitute with ground Italian sausage or your favorite ground meat.
• Heavy Cream: Use half-and-half or a combination of milk and cream for a lighter sauce.
• Parmesan Cheese: Substitute with another hard cheese like Pecorino Romano or Grana Padano.