Pumpkin Pasta with Italian Sausage

• servings: 6 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 16- ounce package rigatoni pasta

1 pound sweet Italian sausage

4 garlic cloves (minced)

1 shallot (diced)

1/4 teaspoon crushed red pepper flakes (optional)

5 - 8 ounces fresh spinach leaves

1 15- ounce can pumpkin puree

2 tablespoons fresh sage (thinly sliced)

1/2 - 3/4 teaspoon coarse salt

1/4 teaspoon black pepper

Directions

Boil pasta in a large pot of salted water according to package directions for al dente - reserving about 1 cup 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 5 minutes.

Add the shallots, garlic and crushed red pepper to the pan and sauté, stirring frequently, until softened and slightly golden, about 3 minutes.

Add pumpkin puree and salt & pepper. Then, slowly stir in pasta water, about 1/2 cup at a time, until sauce has reached desired consistency.

Add spinach and sage to pan and allow it to wilt, stirring occasionally. If needed, reduce heat until pasta is ready.

Drain pasta and toss with sauce, adding extra pasta water if needed.

Nutrition

• Calories: 600 kcal
• Total Fat: 25 g
• Cholesterol: 57 mg
• Sodium: 776 mg
• Total Carbohydrate: 69 g
• Dietary Fiber: 6 g
• Total Sugars: 5 g
• Protein: 23 g