Ingredients
Units
- 16 ounces rigatoni (or ziti)
- 1 tablespoon olive oil
- 1 pound mild Italian sausage, casings removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can pumpkin purée (not pie filling)
- 1 cup heavy cream or half-and-half
- 3/4 cup chicken broth
- 1/2teaspoon dried thyme (or Italian seasoning)
- 1/4 teaspoon dried sage
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups shredded Gruyère cheese
- 1/2 cup grated or shredded Parmesan cheese
- Salt and black pepper, to taste
For the Topping
- 1/4 cup grated or shredded Parmesan cheese
- 2 tablespoons butter, melted
- 1/2 cup breadcrumbs
Instructions
- Cook the pasta:
Bring a large pot of salted water to a boil. Cook rigatoni until just al dente, about 1 minute less than package directions. Drain and set aside. - Prepare the sausage mixture:
In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it apart as it cooks. Stir in onion and cook 4–5 minutes, until soft. Add garlic and cook another 30 seconds. - Make the sauce:
Stir in pumpkin purée, cream, and chicken broth. Add thyme, sage, nutmeg, salt, and black pepper. Simmer for 2–3 minutes, stirring occasionally, until slightly thickened.
Stir in Gruyère and Parmesan until melted and smooth. Taste and adjust seasoning. - Combine:
Add the cooked pasta to the sauce and stir until evenly coated. If the sauce seems thick, add a splash of extra broth or cream. - Assemble:
Spread mixture into a greased 9×13-inch baking dish. Mix Parmesa, melted butter, and bread crumbs, then sprinkle over the top. - Bake:
Bake uncovered at 375°F (190°C) for 25–30 minutes, until bubbling and golden brown on top. - Serve:
Let rest 5–10 minutes before serving so the sauce can set slightly. Garnish with extra Parmesan or fresh herbs, if desired.