Ingredients
Equipment
Method
Cook the rigatoni
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente, then drain, reserving some pasta water. The pasta should still have a firm center when you bite it.
Brown the sausage and build the sauce
- Heat the olive oil in a large skillet over medium heat and cook the Italian sausage, breaking it up, until browned. Look for crispy browned bits on the meat.
- Add the onion and garlic and sauté until softened, about 3-4 minutes, then stir in the sage. The onion should turn translucent and the garlic should smell fragrant.
- Pour in the chicken broth, pumpkin puree, and heavy cream, add the salt, pepper, and red pepper flakes, and bring everything to a low boil. Stop just as small bubbles start to appear around the edges.
Thicken and toss
- Stir in the Parmesan cheese and cook for about 3 minutes until thickened, then remove from heat. The sauce should look velvety and coat the back of a spoon.
- Toss the cooked rigatoni into the sauce, adding reserved pasta water as needed to loosen. Mix until the pasta is evenly coated and glossy.
- Season with additional salt and pepper as needed and serve hot with extra Parmesan. Garnish so the top layer looks speckled and inviting.
Notes
For best texture, keep the sauce at a low boil so it thickens without separating. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of pasta water or broth to loosen. Freezing is not recommended because cream-based sauces can break after thawing. For a lighter option, use half-and-half or evaporated milk in place of heavy cream.