Rigatoni With Sweet Turkey Sausage and Creamy Pumpkin Sauce
This recipe was contributed by Anne Danahy from Craving Something Healthy, as part of the Healthy Aperture blogger partnership.
Rigatoni With Sweet Turkey Sausage and Creamy Pumpkin Sauce
Total Time 30 minutes
Servings 6 Servings
Ingredients
- 1 tablespoon canola or olive oil
- 1 medium onion minced
- 1 pound of sweet Italian turkey sausage
- 1 -15 ounce can pumpkin puree not pumpkin pie filling!
- 1 teaspoon dried sage
- 1/4 teaspoon nutmeg
- 1 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1 -12 ounce can evaporated milk
- 4 ounces Gorgonzola Dolce or other mild blue cheese
- 1 pound rigatoni pasta whole grain or regular, cooked, and drained, reserving 1 cup pasta water
Instructions
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Heat the oil in a large saute pan on medium-high heat.
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Add the onion and saute for 3-4 minutes until light golden brown.
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Remove the sausage from the casings, add it to the pan and break up with a spatula. Cook sausage until browned and no longer pink.
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Reduce the heat to medium, and add the pumpkin puree, sage, nutmeg, salt and pepper. Stir to combine.
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Slowly add evaporated milk, and lightly whisk it into the sauce to combine.
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Reduce heat to low, and stir in blue cheese. Stir until cheese is melted and sauce is thickened.
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Fold in the pasta, and if the sauce needs to be loosened a bit, add some pasta water, a few tablespoons or 1/4 cup at a time until you reach the desired consistency.
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Adjust any seasonings, and serve immediately.
