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.
Equipment
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 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Kosher salt
- Fresh cracked black pepper
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.16 oz. Rigatoni noodles, 1/2 cup Reserved pasta water
- 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.1 lb. Mild or Spicy Italian sausage
- 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.4 tbsp Unsalted butter
- 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.3-4 cloves Garlic, 2 cups Heavy cream , 2 cups Parmesan cheese , 3/4 cup Pumpkin Puree , 1 tsp Garlic powder, 1 tsp Onion powder, 1/2 tsp Kosher salt, Fresh cracked black pepper
- 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.1/2 cup Panko bread crumbs, 2 tbsp Unsalted butter
- Serve pasta topped with a sprinkle of bread crumbs and extra parmesan cheese. Enjoy!
Notes
Perfect Pairing: use my Everyday Blend for the perfect seasoning!
- Let the butter brown slowly: remove from heat once it smells nutty and turns golden, don't skip this step!
- Use freshly grated Parmesan: Pre-shredded cheese won’t melt as smoothly.
- Save your pasta water: if your sauce thickens too much, a splash of pasta water can help loosen it without thinning too much.
- Don’t rush the sauce: Give it time to thicken before adding the sausage back in.
- Add a crunch: Top with toasted breadcrumbs or crispy sage.
Nutrition
Serving: 1servingCalories: 1078kcalCarbohydrates: 67gProtein: 36gFat: 74gSaturated Fat: 40gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 0.5gCholesterol: 200mgSodium: 1347mgPotassium: 557mgFiber: 4gSugar: 6gVitamin A: 6543IUVitamin C: 4mgCalcium: 501mgIron: 3mg