Rigatoni with Pumpkin Cream and Sausage

Here is the recipe for Rigatoni with Pumpkin Cream and Sausage:

Ingredients

• 400g of rigatoni
• 300g of cleaned and diced pumpkin
• 200g of sausage (preferably Italian sausage)
• 1 small onion, chopped
• 2 cloves of garlic, chopped
• 250ml of cooking cream
• 100g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper, to taste
• Nutmeg, to taste
• Vegetable broth or water

Preparation

1. Cook the Pumpkin: In a pan, heat a drizzle of olive oil and sauté the chopped onion and garlic. Add the pumpkin and cook until it starts to become tender. Add a little vegetable broth or water to prevent sticking, cover and let simmer until the pumpkin is completely softened.

2. Prepare the Sausage: In another pan, cook the crumbled sausage until it becomes golden and crispy. Drain the excess oil.

3. Cook the Rigatoni: Bring a pot of salted water to a boil and cook the rigatoni until al dente.

4. Create the Pumpkin Cream: Once the pumpkin is cooked, blend it with an immersion blender or in a regular blender, adding the cream until smooth. Season with salt, pepper, and a grating of nutmeg.

5. Combine the Ingredients: Mix the pumpkin cream with the cooked sausage. Add the drained rigatoni and mix well to combine.

6. Finish the Dish: Serve the rigatoni hot, sprinkled with grated Parmesan cheese.

This dish combines the sweetness of pumpkin with the intense flavor of sausage, creating a delightful balance.