Ricetta pasta con zucca e salsiccia Ricetta di MarGi

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.

Cook rigatoni in a large pot of boiling salted water until al dente; drain and set aside.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add Italian sausage to the skillet, breaking it up with a spoon; cook until browned, about 5-7 minutes.

Stir in diced pumpkin and cook for 5 minutes, allowing it to soften slightly.

Pour in chicken broth and bring to a simmer; cook for 10 minutes until pumpkin is tender.

Add heavy cream, sage, nutmeg, black pepper, and salt; stir to combine and simmer for another 5 minutes.

Add cooked rigatoni to the skillet and toss to coat in the sauce.

Fold in fresh spinach and cook until wilted, about 2 minutes.

Taste and adjust seasoning as needed.

Serve hot, garnished with grated parmesan cheese and red pepper flakes.

Cooking Techniques

Spice Level:

Allergens