Save This creamy pumpkin and sausage rigatoni combines autumn flavors with Italian comfort food in one pot. The rich, velvety pumpkin sauce coats each pasta tube perfectly, while savory Italian sausage adds depth and protein. I've perfected this recipe over several fall seasons, and it's become my secret weapon for impressing dinner guests without spending hours in the kitchen.
I first created this dish when I needed to use up leftover canned pumpkin after Thanksgiving baking. My family was skeptical about pumpkin pasta but after one bite they were completely converted. Now it's requested regularly from September through December.
Ingredients
- Italian sausage: 400g adds richness and protein. Choose mild for family meals or spicy for extra kick
- Yellow onion: creates a sweet aromatic base. Look for firm onions without soft spots
- Garlic cloves: essential flavor builder. Fresh is best but jarred works in a pinch
- Canned pumpkin purée: 400g provides creamy texture and subtle sweetness. Be sure to use pure pumpkin not pumpkin pie filling
- Baby spinach: adds color and nutrition. Optional but highly recommended
- Heavy cream: creates silky sauce texture. Full fat works best here
- Parmesan cheese: adds umami depth and thickens sauce. Use freshly grated for best melting
- Rigatoni pasta: 350g perfect shape for catching sauce in ridges and center. Choose bronze die cut for best sauce adhesion
- Chicken broth: forms the base of sauce and cooks pasta. Low sodium allows better seasoning control
- Dried sage: complements pumpkin perfectly with earthy notes. Rub between fingers before adding to release oils
- Ground nutmeg: adds warmth and complexity. Freshly grated is noticeably better
- Dried chili flakes: provides gentle heat. Adjust to your preference or omit for sensitive palates
- Olive oil: for sautéing. Extra virgin adds flavor but regular works too
Instructions
- Brown the sausage:
- Heat olive oil in large Dutch oven over medium heat until shimmering. Add sausage breaking it into bite sized pieces with wooden spoon. Cook until deeply browned with crispy edges about 5 to 6 minutes. This caramelization builds incredible flavor foundation.
- Develop aromatics:
- Add chopped onion to the sausage and rendered fat stirring occasionally until onions become translucent and slightly golden about 3 minutes. Add minced garlic and stir constantly for exactly 1 minute until fragrant but not browned. Garlic burns easily so watch carefully.
- Create the sauce base:
- Add pumpkin purée and stir to combine with meat mixture. Sprinkle in dried sage rubbing between fingers to release oils nutmeg and chili flakes if using. Pour in chicken broth and water stirring to incorporate scraping any browned bits from bottom of pot. These bits contain concentrated flavor.
- Cook pasta directly in sauce:
- Bring mixture to gentle simmer then add rigatoni ensuring all pasta is submerged. Cook uncovered stirring every 2 to 3 minutes to prevent sticking for 12 to 14 minutes. Pasta will absorb liquid and release starch creating naturally thickened sauce.
- Finish with dairy:
- Once pasta is al dente and most liquid absorbed reduce heat to low. Stir in heavy cream Parmesan and spinach if using. Gentle heat allows cream to thicken without curdling. Continue stirring until spinach wilts and sauce coats back of spoon about 2 to 3 minutes.
- Season and serve:
- Taste sauce and adjust with salt and pepper. Pasta absorbs salt as it cooks so you may need more than expected. Serve immediately in warmed bowls with additional grated Parmesan. The hot pasta will continue to thicken sauce after serving.
Save The dried sage is truly the secret ingredient here. While fresh sage is wonderful in many dishes I find the dried version works better in this pasta because it infuses the sauce more thoroughly. My grandmother always kept a jar of dried sage in her pantry specifically for pumpkin dishes and taught me that rubbing it between my fingers before adding releases essential oils.
Make It Ahead
This pasta reheats beautifully making it perfect for meal prep. Cook the entire dish then cool completely before refrigerating in airtight containers for up to 3 days. When reheating add a splash of broth or cream as the pasta will have absorbed some sauce. Warm gently over medium low heat stirring frequently or microwave in 30 second intervals stirring between each until heated through.
Ingredient Substitutions
No pumpkin purée? Butternut squash purée works perfectly as a 1 to 1 replacement. For a lighter version substitute half the cream with additional broth. Plant based eaters can use vegetarian Italian sausage and vegetable broth plus nutritional yeast instead of Parmesan. Gluten free pasta can replace standard rigatoni but may require adjusted cooking time check package instructions.
Serving Suggestions
Serve this hearty pasta with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A piece of crusty garlic bread makes an excellent accompaniment for sauce scooping. For wine pairing try an unoaked Chardonnay or light Pinot Noir that won't overwhelm the delicate pumpkin flavor but stands up to the sausage.
Seasonal Adaptations
Fall add diced apple and sage for peak autumn flavors. Winter incorporate roasted mushrooms for earthy depth. Spring stir in fresh peas and mint at the end. Summer top with fresh basil and cherry tomatoes.
Success Stories
When I brought this dish to my neighborhood potluck last October it disappeared within minutes. Three different people asked for the recipe and one neighbor confessed her pumpkin hating husband went back for seconds without realizing what was in it. The combination of familiar pasta shape with unexpected pumpkin sauce seems to win over even the most skeptical eaters.
Save The hot pasta will continue to thicken sauce after serving.
Recipe FAQ
- → Can I substitute the sausage with another protein?
Yes, ground turkey or plant-based sausages work well. Adjust seasonings as needed for flavor balance.
- → How can I make the dish vegetarian?
Use plant-based sausage and swap chicken broth for vegetable broth. The creamy texture will remain satisfying.
- → What other pasta shapes can I use?
Penne or ziti make great alternatives to rigatoni and hold the creamy sauce nicely.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if needed.
- → Is the pumpkin flavor strong?
The pumpkin adds creaminess and subtle sweetness, but the sausage and spices balance the flavors well.
- → Can I add extra vegetables?
Yes, sautéed mushrooms or roasted red peppers pair nicely. Add them along with the spinach step.