Pumpkin, Sage and Sausage Rigatoni


Enticingly aromatic when served straight from the oven,  with a golden au-gratin top, this pumpkin, sage and sausage rigatoni is a wonderful rustic fall dinner dish.   Pumpkin is one of those super foods boosting our immunity and this casserole serves up a big dose.   The rigatoni is enveloped in  a creamy, velvety custard made from the pumpkin purée, milk, mascarpone, egg yolk and grated cheeses seasoned with fall spices.  Simple, make-ahead but oh so good!



14 oz uncooked Italian  sausage, hot or sweet; I used a broccoli rabe sausage

1 T chopped fresh sage leaves

1 29 oz can of pumpkin purée

1 1/2 c  milk

4 oz mascarpone cheese

2 egg yolks

1 c plus 3 T grated Quattro Formaggi cheese mix(asiago, fontina, parmesan and provolone) or any combination you prefer

1/4 t nutmeg

1 t pumpkin pie spice

1/2 t salt

fresh ground pepper

1/3 c of panko bread crumbs


1-  Preheat oven to 350 F. Bring a pot of water to a boil to cook the pasta adding the salt.

2-  Remove sausage from casing and brown in a large pot, over medium heat, until cooked, breaking up any clumps.  Drain off fat.  Add chopped sage and reserve.

3-  Cook rigatoni as per package directions, minus one minute.

4-  While pasta is cooking, make custard.  Using the same pot as the sausage was cooked in, whisk together the pumpkin, spices, milk, egg yolks, mascarpone and 1 cup of the grated cheese.  Cook over medium heat, stirring while cooking, until cheeses are melted and custard is bubbling.

5-  Drain pasta and reserve 1 cup of the cooking water.  Return to pot, add sausage and the pumpkin custard and gently mix to combine.

6-  Pour into a 13 X 9  X 2 dish or in 8 individual oven-safe gratin dishes.  Sprinkle with the panko bread crumbs, some fresh ground pepper and finish with the reserved 3 T of grated cheese.

7-  Bake at 325 F for 20 minutes, uncovered, on the middle rack, until golden brown. Increase heat to broil and place under broiler for 1 minute.


This is the first of many pumpkin inspired dishes I will be featuring throughout fall.  I looove pumpkin and it is so good for us!  I hope you do too!

” I would rather sit on a pumpkin and have it all to myself than to be crowded on a velvet cushion.”  Henry David Thoreau



7 thoughts on “Pumpkin, Sage and Sausage Rigatoni

  1. Pingback: Linguine With Lemon, Walnuts, Crispy Sage and Brown Butter Crumbs and 5 Other Fall Pasta Dishes | French Gardener Dishes

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