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butter sausage onion garlic red pepper oil pumpkin puree chicken stock sage salt heavy cream Pasta parsley Parmesan
Viewed: 48 - Published at: 4 years agoIngredients
- Butter, for greasing
- 1 pound sweet Italian sausage (1 pound turkey sausage, for Richard Simons' version)
- 3/4 cup chopped onion
- 1 tablespoon minced garlic
- 1 teaspoon red pepper flakes
- 2 tablespoons oil
- 1 (15-ounces) can pumpkin puree
- 1 cup chicken stock
- 2 teaspoons chopped fresh sage leaves
- 2 teaspoons salt
- 1/3 cup heavy cream (omit ingredient for Richard Simons' version)
- 1 pound ziti pasta, cooked (1 pound whole wheat ziti, for Richard Simmons' version)
- 2 tablespoons chopped fresh parsley leaves
- 1 cup freshly grated Parmesan (1/4 cup Parmesan, for Richard Simmons' version)
Method
- Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins.
- Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes.
- Remove from skillet with a slotted spoon, drain on paper towels and set aside.
- Discard any fat from the skillet in excess of 2 tablespoons.
- Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes.
- Stir in pumpkin puree, chicken stock and sage.
- Mix together and add salt.
- Bring to a boil then lower the heat and simmer 5 minutes.
- Stir in cream and sausage.
- Simmer until the sauce comes together and is thickened slightly.
- Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat.
- Divide the rigatoni mixture between the 8 prepared ramekins.
- Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown.
