Creamy Pumpkin Alfredo Rigatoni with Spicy Sausage
This Brown Butter Pumpkin Alfredo Pasta is the ultimate fall dinner. Brown butter and pumpkin puree come together with garlic, cream, and parmesan for a creamy alfredo sauce. Tossed with Italian sausage and rigatoni pasta, it’s a seasonal twist on the classic.
Ingredients
16 oz. Rigatoni noodles, cooked according to package instructions
1/2 cup Reserved pasta water
1 lb. Mild or Spicy Italian sausage , ground
4 tbsp Unsalted butter , softened
3-4 cloves Garlic, minced
2 cups Heavy cream
2 cups Parmesan cheese , shredded
3/4 cup Pumpkin Puree
1 tbsp Everyday Blend
For the toasted breadcrumbs
1/2 cup Panko bread crumbs
2 tbsp Unsalted butter, softened
Instructions
- Cook rigatoni noodles according to package instructions, reserve 1/2 cup pasta water for sauce. Set aside.
- Heat a large sauté pan over medium-high heat. Add in the ground sausage and cook until browned, 8-10 minutes. Transfer sausage to a plate and set aside.
- Keeping the heat on medium-high add in the butter, heat stirring constantly for 3-4 minutes until the butter starts to brown. Scrape any brown bits off the bottom. Remove butter from the heat before it burns, you want it to have a dark amber color and nutty smell.
- Return to the heat, reduce to medium and add in the garlic, sauté for 1-2 minutes until fragrant. Slowly pour in cream and add in parmesan cheese. Stir continuously until cheese is melted and sauce begins to thicken. Add in pumpkin puree and seasonings, continue stirring as sauce begins to thicken.
- Add the sausage back into the pan along with the cooked noodles, toss to combine. If the mixture is too thick, thin with some of the reserved pasta water.In a small sauté pan melt butter over medium-high heat, add in the bread crumbs and toast, stirring often until golden brown.
- Serve pasta topped with a sprinkle of bread crumbs and extra parmesan cheese. Enjoy!
Full recipe here: https://theheartylife.org/brown-butter-pumpkin-alfredo-pasta/