Rigatoni with Pumpkin Cream and Sausage

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

Ingredients

• 400g rigatoni
• 300g pumpkin, cleaned and cut into cubes
• 200g sausage (preferably Italian sausage)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 250ml cooking cream
• 100g grated Parmesan
• 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 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 simmer until the pumpkin is completely soft.

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

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

4. Make the Pumpkin Cream: Once the pumpkin is cooked, blend it with an immersion blender or in a blender, adding the cream until you get a smooth cream. 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 stir well to combine.

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

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