Ingredients:

  • 12 oz (340g) penne or rigatoni
  • 1 cup (240ml) reserved pasta water
  • 1 lb (450g) lean Italian sausage
  • 1 tbsp (15ml) olive oil
  • 1 medium (110g) shallot, finely minced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried sage
  • 15 oz (425g) pumpkin puree, unsweetened
  • 1/2 cup (120ml) low-sodium chicken broth
  • 1/4 cup (60ml) heavy cream
  • 1/2 cup (50g) parmesan cheese, freshly grated
  • 1/4 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) red pepper flakes
  • 2 cups (60g) fresh baby spinach
  • salt to taste
  • black pepper to taste

Instructions:

  1. Boil a large pot of salted water. Cook the pasta according to package instructions until al dente. Before draining, reserve 1 cup of the cloudy pasta water.
  2. Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it into small crumbles, and cook until mahogany-colored and slightly crispy.
  3. Reduce heat to medium. Stir in the minced shallots and cook for 2-3 minutes until translucent. Add the garlic, sage, and red pepper flakes, stirring for 60 seconds.
  4. Stir in the pumpkin puree and chicken broth, whisking until smooth. Simmer for 3-5 minutes. Stir in the heavy cream and nutmeg, simmering until the sauce thickens.
  5. Fold in the cooked pasta and baby spinach. Toss over low heat until spinach wilts. Stir in the parmesan cheese, adding reserved pasta water one tablespoon at a time if the sauce needs thinning.