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  • Nicole Cook

Pumpkin and Sausage Rigatoni


1 tbsp olive oil

5 mild Italian sausages, out of casing

4 garlic cloves, minced

1 cup passata

1 cup whipping cream

1 cup canned pumpkin puree (not pumpkin pie filling)

1/2 tsp red pepper flakes

salt and pepper to taste

2 tbsp fresh sage, chopped

350g baby spinach

450g rigatoni

OPTIONAL: parmesan cheese

OPTIONAL: salted roasted pumpkins seeds


1. Heat 1 tbsp olive oil over medium heat, add sausage and cook, stirring often and breaking into small pieces until no longer pink.

2. Add garlic and sauté 30 seconds with sausage. Stir in passata, whipping cream, and pumpkin. Then add red pepper flakes and sage. Season with salt and pepper. Simmer on low for 10 minutes, covered.

3. Stir in spinach until wilted.

4. Meanwhile cook pasta according to package directions. Then toss pasta with sauce. OPTIONAL, serve with parmesan cheese and pumpkin seeds.


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