Previous
Summary
An excellent recipe gleaned from Posie Gets Cozy, who in turn gleaned it from Country Living magazine. This pumpkin cream sauce is definitely comfort food for the squash lover, and any squash puree — butternut, acorn, etc — would probably work wonderfully in place of pumpkin.
Servings
4 servings
Prep Time
0 hours, 5 minutes
Cook Time
0 hours, 15 minutes
Ingredients
- 1/2 cup pumpkin puree
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 cup whipping cream or heavy cream
- 20 leaves fresh sage
- 1/2 teaspoon pepper
- 3 links mild Italian sausage
- 1 pound rigatoni pasta
Instructions
Place sausage in a 9-by-9 oven-safe pan, and put it in the oven and turn the broiler on.
In the meantime, get the water boiling. When the water’s boiling, put the rigatoni in and stir. Look at the sausages and see if they’re browned on top. If they are, use tongs to flip them.
Grab a medium pot. Pour your cup of cream in it, put your pumpkin puree and Parmesan cheese in, mix it together, and chop and add the sage, the salt, and the pepper. Bring to a simmer, then turn it down and leave it on a low simmer.
- When the pasta’s done, drain it, and return it to the pan. Add the cream sauce and stir gently. Remove sausage from broiler and slice it into bite-size pieces.
