Community recipe
Creamy Pumpkin Sausage Rigatoni with Crispy Sage
Tender rigatoni and savory sausage meet a silky pumpkin-Parmesan sauce, finished with crunchy sage leaves. A cozy weeknight pasta with a gentle autumn twist.
- Serves
- 4
- Prep
- 12 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 1 onion, finely diced
- 3 garlics, minced
- 12 sage leaves, rinsed and dried
- 3 qt waters
- 1 tbsp kosher salt
- 12 oz dry rigatoni
- 2 tbsp olive oils
- 12 oz bulk mild italian pork sausage, casings removed if needed
- 1 cup plain canned pumpkin puree
- 0.5 cup heavy cream
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 0.5 cup grated parmesan cheese, grated
Make it
Instructions
- 01
Prep the aromatics and sage
Set out a large pot with a lid, a large deep skillet, a colander, a measuring cup, and a slotted spoon. Peel and finely dice 1 onion; peel and mince 3 cloves garlic. Rinse 12 sage leaves, then dry them thoroughly with a clean towel so they crisp rather than sputter. Keep the three ingredients separate. | Why: Having everything ready makes the quick stovetop cooking easier to manage.
- 02
Boil the pasta
Pour 3 qt water into the pot, cover, and bring to a rolling boil over high heat, about 8–12 minutes. Stir in 1 tbsp kosher salt and 12 oz dry rigatoni. Cook uncovered according to the package, usually 10–12 minutes, stirring occasionally, until just shy of tender; start the skillet steps while it cooks. Before draining, scoop out 1 cup starchy cooking water into the measuring cup. Drain the pasta in the colander; do not rinse. If the pasta finishes before the skillet is ready, leave it in the colander briefly. | Why: Slightly firm pasta finishes cooking in the sauce, and its starchy water helps the sauce cling.
- 03
Crisp the sage
While the pasta cooks, heat the skillet over medium heat for 1 minute. Add 2 tbsp olive oil and the dried sage leaves; fry for 45–90 seconds, turning once, until the leaves look darker and feel crisp. Lift them onto a plate with the slotted spoon, leaving the seasoned oil in the skillet. Keep the skillet over medium heat. | Why: The leaves become a crunchy topping and flavor the oil for the sausage.
- 04
Brown the sausage and soften the onion
Add 12 oz bulk mild Italian pork sausage and the diced onion to the skillet. Cook over medium heat for 8–10 minutes, breaking the sausage into small pieces and stirring often, until the onion is soft and the sausage is browned and reaches 160°F (71°C) in its thickest pieces. Stir in the minced garlic and cook for 1 minute, until fragrant but not browned. If the pasta is ready, turn off the heat briefly while you drain it as directed above. | Why: Browning develops flavor, while adding garlic last keeps it from burning.
- 05
Make the pumpkin sauce
Reduce the skillet heat to medium-low. Stir in 1 cup plain canned pumpkin puree, 1/2 cup heavy cream, 1/2 tsp kosher salt, and 1/4 tsp ground black pepper. Add 1/2 cup of the reserved pasta water; simmer gently for 3–4 minutes, stirring, until smooth and steaming. Turn off the heat and stir in 1/2 cup grated Parmesan cheese until melted. Taste and adjust only with the seasonings already at hand if needed. | Why: Gentle heat keeps the creamy pumpkin sauce smooth, and Parmesan adds a savory finish.
- 06
Coat and serve
Add the drained rigatoni to the skillet and toss over low heat for 1–2 minutes until piping hot and coated; stir in the remaining reserved pasta water a splash at a time only if the sauce is too thick. Divide among 4 bowls, crumble the crisp sage over each, and serve immediately. | Why: Tossing finishes the pasta in the sauce, while adding sage at the end preserves its crunch.
