Alberto Rossi's Pumpkin & Italian Sausage Rigatoni

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

Cut Italian sausage into small pieces.

Heat a pan over medium heat and add the sausage with a little bit of rosemary; cook for about 4-5 minutes until partially cooked.

Remove the sausage from the pan, leaving the fat behind.

Add chopped shallots, garlic, and rosemary to the pan and sauté.

Add a little water to the pan with the shallots and garlic.

Cut the pumpkin, removing the skin, and place it in the pan with the water to cook.

Cover and let the pumpkin cook for about 20-25 minutes until it becomes mushy.

Once the pumpkin is soft, mash it and add the cooked sausage back into the pan.

Strain the rigatoni and reserve some pasta water.

Add the rigatoni to the pumpkin and sausage mixture, along with some reserved pasta water to adjust the sauce thickness.

Serve hot, garnished with granapadano cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens