Pumpkin Rigatoni with Sausage

Prepare the ingredients. Prepare all the ingredients and put a pot of water on to boil for the pasta 🍝✨

Clean the pumpkin. Clean the pumpkin, cut off the stem and scoop out the seeds (you can save them and use them in stock).

Grate the pumpkin. Finely grate part of the pumpkin.

Slice the pumpkin. Cut the remaining pumpkin into slices.

Sauté the grated pumpkin. Sauté the grated pumpkin in a pan with a little oil for about 10 minutes over medium heat, adding a little water during cooking to prevent it from burning. After cooking, press it through a fine-mesh sieve.

Sauté the pumpkin slices. Sauté the pumpkin slices in a pan with a little oil for about 2–3 minutes on each side over medium heat until golden, then set aside.

Cook the pasta. Cook the pasta in boiling salted water according to the package instructions.

Slice the sausage. Slice the sausage into rounds or smaller pieces.

Sauté the sausage. Sauté the sausage with tomato paste in a pan for about 3–4 minutes over medium heat.

Add pumpkin purée and cream. Add the pumpkin purée and cream and simmer briefly for about 2–3 minutes to form a creamy sauce.

Add the pasta. Add the cooked pasta to the pan and mix thoroughly, optionally simmer briefly so the sauce coats the pasta nicely.

Serve. Serve the pasta with the sautéed pumpkin slices and optionally sprinkle with cheese 🍽️✨