Fresh Creamy Pumpkin Rigatoni
Serves: 8
Ingredients
- 16 oz. Galbani® Fresh Mozzarella sliced log
- 1 lb. rigatoni pasta
- 2 Tbsp. unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¾ lb. spicy Italian sausage links, removed from casing and crumbled
- 2 cups kale leaves, torn into bite-size pieces
- 3 cups chicken broth
- 2 cups pumpkin puree
- ¼ cup heavy cream
- ½ cup sour cream
- ¼ tsp. nutmeg
- ¼ tsp. cinnamon
- 1 tsp. kosher salt
- ¼ tsp. freshly ground black pepper
Directions
- Preheat oven to 350 degrees F.
- Boil pasta in salted water until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Sauté onion and garlic until soft.
- Crumble sausage into pan and sauté until cooked through, about 6–8 minutes.
- Add kale and whisk in chicken broth, pumpkin puree, heavy cream, sour cream, and seasonings.
- Stir cooked pasta into pumpkin sauce.
- Cut half of the Mozzarella log into bite-size pieces and stir through the pumpkin sauce.
- Pour into a lightly greased 4-quart casserole dish, cover with foil, and bake for about 25 minutes.
- Remove casserole from oven and turn on the broiler.
- Top casserole with remaining Mozzarella slices and broil until cheese is melted and brown around edges.
Fresh tip from the
Mozzarella Experts
If you like your dishes extra spicy, add some red pepper flakes to your dish to kick it up a notch!