Description
Looking for an easy fall dinner idea? Look no further than this pumpkin pasta with Italian sausage & spinach. Makes 6 servings.
Ingredients
Scale
- 1 16-ounce package rigatoni
- 1 pound Italian sausage
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 shallot, diced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 8-ounce bag fresh spinach
- 1 15-ounce can pumpkin puree
- 1/4 teaspoon dried sage
- 1/2 – 3/4 teaspoon coarse salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta in a large pot of salted water according to package directions for al dente – reserving 1 1/2 cups 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 8 minutes. Transfer cooked sausage to a plate and set aside.
- Add olive oil to pan and sauté shallot, garlic and crushed red pepper, stirring frequently, until softened and slightly golden, about 3 minutes.
- Add spinach to pan and wilt, stirring occasionally. If needed, reduce heat to low until pasta is ready.
- Return heat to medium-high. Add pumpkin puree, sage and salt & pepper. Slowly stir in pasta water, about 1/2 cup at a time, until sauce has reached desired consistency. Return sausage to pan and toss with pasta, adding extra pasta water if needed.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Rigatoni
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 395
- Sugar: 3.5 g
- Sodium: 498.5 mg
- Fat: 15.4 g
- Saturated Fat: 5.4 g
- Carbohydrates: 48.7 g
- Fiber: 4.1 g
- Protein: 15.2 g
- Cholesterol: 34.6 mg
