Ingredients

• 1 pound pasta (rigatoni, penne, or paccheri)
• 1 pound (about 4 cups) pumpkin or butternut squash, peeled and cubed
• 2 Italian sausages (about 8 ounces total), casings removed
• ⅔ cup heavy cream
• 1 cup freshly grated Parmigiano Reggiano
• ½ cup dry white wine
• Olive oil, as needed
• Salt, to taste
• Black pepper, to taste

👩‍🍳 Instructions

1. Cook the pumpkin:
   Heat a drizzle of olive oil in a large skillet and add the cubed pumpkin. Cook over medium heat for about 15 minutes, adding a splash of water if needed, until soft and tender. Blend until smooth and set aside.
2. Brown the sausage:
   In a separate pan, heat a small amount of olive oil. Add the crumbled sausage and cook for 5–6 minutes until browned and crispy. Pour in the white wine and let it evaporate.
3. Combine the sauce:
   Lower the heat and stir in the pumpkin purée. Let it cook for 5 minutes, then add the heavy cream, salt, and pepper to taste.
4. Cook the pasta:
   In a large pot of salted boiling water, cook the pasta according to the package directions. Drain, saving a little pasta water.
5. Finish and serve:
   Toss the pasta with the pumpkin and sausage sauce. Add the Parmigiano Reggiano and mix until creamy. Use some pasta water if needed to loosen the sauce.
   Serve hot with an extra sprinkle of cheese and freshly ground black pepper.