Pumpkin Pasta with Italian Sausage
This dairy free pumpkin pasta recipe features bits of savory Italian sausage and tender al dente rigatoni tossed with a creamy, flavorful pumpkin sauce with baby spinach leaves and fresh sage.
Servings: 6 - 8 servings
Calories: 600kcal
Ingredients
- 1 16- ounce package rigatoni pasta
- 1 pound sweet Italian sausage
- 4 garlic cloves minced
- 1 shallot diced
- 1/4 teaspoon crushed red pepper flakes optional
- 5 - 8 ounces fresh spinach leaves
- 1 15- ounce can pumpkin puree
- 2 tablespoons fresh sage thinly sliced
- 1/2 - 3/4 teaspoon coarse salt
- 1/4 teaspoon black pepper
Instructions
- Boil pasta in a large pot of salted water according to package directions for al dente - reserving about 1 cup of pasta water for sauce before draining.
- In a large skillet, brown Italian sausage over medium-high heat, breaking it into pieces as it cooks, about 5 minutes.
- Add the shallots, garlic and crushed red pepper to the pan and sauté, stirring frequently, until softened and slightly golden, about 3 minutes.
- Add pumpkin puree and salt & pepper. Then, slowly stir in pasta water, about 1/2 cup at a time, until sauce has reached desired consistency.
- Add spinach and sage to pan and allow it to wilt, stirring occasionally. If needed, reduce heat until pasta is ready.
- Drain pasta and toss with sauce, adding extra pasta water if needed.
Video
Nutrition
Calories: 600kcal | Carbohydrates: 69g | Protein: 23g | Fat: 25g | Cholesterol: 57mg | Sodium: 776mg | Fiber: 6g | Sugar: 5g | Vitamin C: 12mg