Fall Spiced Rigatoni with Pumpkin Sauce
1 (8oz.) package Fall Spiced Rigatoni Pasta (cooked according to package directions)
1 lb. pork sausage
2 tbls. butter (divided)
1 small pie pumpkin
1 1/2 pint container heavy whipping cream
About 8-10 large kale leaves (torn into pieces)
1/4 cup freshly grated Parmesan cheese
Cut pumpkin in half, scrape out insides and seeds. Place in a casserole with about 1/2 inch of water on the bottom. Place a little bit of butter in to each pumpkin half, altogether equaling about 1 tablespoon. Bake at 350 degrees for approximately 45 minutes or until inside is soft. Once pumpkin is cooled remove puree and set aside. In a large deep saucepan over medium heat brown sausage in 1 tablespoon butter. Once sausage is browned add heavy whipping cream and pumpkin puree. Over medium heat cook for about 5 minutes, then add kale and cooked rigatoni pasta, cook for approximately 5 minutes longer, remove from heat, sprinkle with Parmesan cheese and serve.
There is no sugar in this recipe (I try to stay away from sugar myself), but if you would like it to be sweet, I do not see why you couldn't add some brown sugar to this dish. Also another thing I plan to try is to add some chopped nuts to the recipe.
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