Description
Creamy Pumpkin Sausage Pasta is a cozy, fall-inspired dish featuring rigatoni pasta coated in a luscious pumpkin and cream-based sauce with Italian chicken sausage. Enhanced with a nutty brown butter walnut sage topping, this easy-to-make pasta combines savory, creamy, and crunchy textures perfect for a comforting weeknight meal.
Ingredients
For the Pasta and Sauce
- 1 lb rigatoni
- 2 tablespoons olive oil, divided
- 1 – 1 1/2 lbs sweet Italian chicken sausage, casings removed
- 1 shallot, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 15-oz can pumpkin puree (100% pumpkin, not pie filling)
- 1/2 cup heavy cream
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red chili flakes
- 1/8 teaspoon ground nutmeg
- 1/2 cup freshly grated parmesan cheese, plus more for topping
- Chopped parsley, for topping
For the Brown Butter Walnut Sage Topping (Optional)
- 3 tablespoons butter
- 1 cup walnuts, roughly chopped
- 3 tablespoons fresh sage, chopped
- 1/2 teaspoon kosher salt
Instructions
- Cook Pasta: Cook rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta. Set pasta aside.
- Cook Sausage: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sweet Italian chicken sausage, breaking it up with a wooden spoon. Cook for about 5 minutes, stirring occasionally, until the sausage is just cooked through. Remove sausage from skillet and set aside.
- Sauté Shallots and Garlic: In the same skillet, add the remaining 1 tablespoon olive oil over medium heat. Add diced shallots and minced garlic. Cook for about 2 minutes, stirring often, until the shallots begin to soften and become translucent.
- Add Tomato Paste and Pumpkin Sauce: Stir in the tomato paste and cook for 1 minute. Then add canned pumpkin puree, heavy cream, salt, pepper, nutmeg, red chili flakes, and 1/2 cup freshly grated parmesan cheese. Stir to combine and let the sauce simmer gently for 2 minutes. Turn off the heat.
- Prepare Brown Butter Walnut Sage Topping: In a small skillet over medium-low heat, melt the butter, whisking often until it turns a golden brown color (about 6-7 minutes). Add the chopped walnuts, fresh sage, and kosher salt. Cook and toast for 5 minutes, then turn off the heat.
- Combine Pasta, Sausage, and Sauce: Add the cooked pasta, cooked sausage, and 1/4 cup of reserved pasta water to the pumpkin sauce skillet. Stir well until the pasta and sausage are thoroughly coated in the creamy sauce. Add more pasta water as needed to reach a creamy and glossy consistency. Taste and adjust salt and pepper if necessary.
- Serve: Dish pasta into shallow bowls. Top generously with the brown butter walnut sage mixture, additional parmesan cheese, and a sprinkle of chopped parsley. Enjoy warm.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- For a vegetarian version, omit the sausage and consider adding spinach into the sauce before adding pasta.
- Salting pasta water generously enhances flavor.
- Do not overcook pasta; it will finish cooking when combined with the sauce.
- Reserve pasta water to adjust sauce consistency and ensure creaminess.
- Store leftovers in an airtight container in the fridge for 3-5 days or freeze up to 3 months.
- Reheat gently in the microwave with a splash of water, stirring frequently to maintain creaminess.
