Creamy Pumpkin Sausage Pasta
How to make Creamy Pumpkin Sausage Pasta
* 2 tablespoons olive oil
* 1/2 cup diced yellow onion
* 1 pound bulk sweet Italian sausage
* 3 cloves garlic, minced
* 1/2 teaspoon ground sage
* 1 teaspoon kosher salt
* 1/2 teaspoon ground black pepper
* 1/4 teaspoon crushed red pepper
* 1/2 teaspoon ground nutmeg
* 1 1/4 cup chicken stock
* 1/2 cup dry white wine
* 1 cup canned pumpkin
* 1/3 cup heavy cream
* 1 pound rigatoni pasta
* 6 ounces fresh spinach
* 1/2 cup fresh grated Parmesan cheese, plus more to garnish
Heat the olive oil in a large skillet over medium heat. Add in the onions and cook for 5 minutes, until starting to soften. Add in the Italian sausage and cook until no pink remains. Add in the garlic and cook for 1 minute.
Season the meat mixture with the sage, salt, pepper, red pepper, and nutmeg.
Add in the chicken stock, wine, pumpkin, and cream and bring mixture to a simmer. Reduce the heat and cook for 10 minutes on medium-low heat, stirring frequently.
While the sauce is simmering, cook the pasta according to the package directions and drain.
Stir the spinach into the sauce and cook for 2 minutes, until wilted. Add in 1/2 cup grated Parmesan and stir to combine.
Add the drained pasta to the sauce and stir to coat. Serve warm with more cheese if desired.