Ingredients
- 1 lb Anna Mezzi Rigatoni
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 lb Ground Sausage
- 1 Yellow Onion, diced
- 3 cloves Garlic, minced
- 1 cup Cento Roasted Peppers, diced
- 2 cups Pumpkin Puree
- 1 cup Milk
- 1/4 tsp Cento Crushed Red Pepper
- 1 tsp Cento Italian Seasoning
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Dried Thyme Leaves
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/2 cup Parmesan Cheese, grated
- Fresh Parsley, for garnish
- 1 can Cento Petite Diced Tomatoes (14.5 oz)
Directions
Start by cooking rigatoni according to package instructions and set aside. In a large skillet, heat extra virgin olive oil. Add ground Italian sausage, cook until browned, and set aside in medium bowl. In the same skillet, add onion and garlic, and sauté until softened. Stir in tomatoes, roasted red peppers, and seaonings, and cook for another 2-3 minutes. Mix in pumpkin puree and remove from heat. Move mixture into blender and blend until smooth texture. Add back into skillet and reduce heat to low and let sauce simmer for 10 minutes. Mix in milk, cooked sausage, and cooked rigatoni until well combined. Garnish with parmesan cheese and fresh parsley before serving. Serves 4.
