Pumpkin Rigatoni with Italian Sausage

This was great and super easy to make. I followed the recipe as is. Will definitely make again.

I added a little more red pepper and only used half a box of rigatoni. I liked the sauce thicker. My husband really liked it also

Used vegetarian sausage

Not the best...

It's ok. Not great. I added mozzarella to improve it. The positive is that it does not contain any foods I am sensitive to. I used gluten-free pasta. It will be good to reheat at work. It makes a lot of food! It is just me and I will not be able to eat it all. It seems like more than 6 servings.

Creamy pumpkin sauce with the pasta, on a bed of garlicky spinach & chopped up sausage. Or side by side. Also great with rice

Add tomatoes, zucchini, parsley, basil, Italian spices, cream and grated gorgonzola cheese. Make veg meatballs for protien.

Loved! I read the other notes before this and I also used milk and only thinned the sauce out with a little pasta water. It came out great, will try this again!

My lunch for the week and I'm mad I didn't make enough for lunch today!!! I'll have to wait until tomorrow. Added a little nutmeg to bring out the pumpkin a tad and tarragon. A little Italian seasoning and a little extra sage. Added some fat free greek yogurt for extra creaminess. Used kale, not spinach. Amazing!! Definitely making this again!

Very good, very different. Go heavy on flavors. Don't use any water, use either chicken stock or pasta water. I added heavily salted pasta water and milk instead of water, and went heavier on salt and pepper flakes. I also used Italian chicken sausage which went well.

I used penne noodles and link sausage the first time and it turned out much better. This picture is with rigatoni and ground sausage. 9/10

I was skeptical but I really like this. Added more crushed red peppers when I ate it but it wasn't totally necessary. I just like it with a little extra kick.

It wasn't too bad. But we'll probably not make it again

A nice autumn dinner idea. It's a light flavor, so it's very subtle and not overpowering. I'll definitely make this again sometime.

Added extra pumpkin, cream and stock.

I really liked this - wasn’t sure about it but it was delicious.

It was fine, nothing special.

Tasty autumnal meal, perhaps using fresh pumpkin would be better as the tinned purée didn’t yield a particularly strong flavour. We added some Boursin cheese for additional taste.

Amazing! I added some more herbs and made my own pumpkin puree but it's was amazing and packed full of flavour as well as nutrients!

Pumpkin sauce is very bland. The dish relies on the sausage.

I loved this!! Wasn’t overly pumpkin-flavored. Added some white wine and vegetable bouillon to the sauce to add some depth, but will absolutely make again!

So this had great potential to be excellent and it’s not the recipes fault but I accidentally spilled a little too much pepper which completely distracted everything in the dish. I was disappointed with my accident but I will be making it again without using pepper…

It was a little bland. The recipe is almost entirely reliant on the sausage flavor. I subbed with ground chicken breast with Italian seasoning and I really regretted it. Also the pumpkin was so diluted with water you can’t even taste it. Might be better with less pasta too. There’s just not a whole lot of flavor going on beyond the sausage.

I made this recipe but instead of the pumpkin being the main sauce I made my spaghetti sauce the main and it turned out excellent. The pumpkin made the sauce thick with added texture and sauté fresh garlic clove with thyme, shallot, sage, and spinach was the perfect touch and added flavor for this dish. I make it for gatherings all the time and it's a hit.

Substituted green onion for the shallots, and added chicken bouillon to the water just for depth. Might consider bumping up the red pepper flakes next time as the heat was a nice touch but barely noticeable. I'd recommend this recipe and would certainly eat it again.... Probably tomorrow... as the recipe uses a whole box of pasta and could feed probably 6+ people with proper serving sizes and now I have a massive amount of leftovers lol

(With chili flakes) Slightly spicy, creamy, healthy, good!

This was one of the most delicious pasta recipes I have made! My family and I loved it and are planning on making it regularly from now on. We modified the recipe a tiny bit, we used onions instead of shallots, used less garlic, added vermouth, and removed the sage. I also recommend adding some cheese on top, it enhances the flavor and makes it taste even better!

Substitute chicken stock for water and add heavy cream

My fiancé liked that he didn’t taste the pumpkin but there was not much flavor with out the spinach or sausage

Wonderful meal, followed another comment and switched the water with 1/3 cup of chicken stock and some heavy whipping cream. More depth of flavor and pairs great with the pumpkin

It was ok. Different. I think it would have been better with some heavy cream and fresh Parmesan cheese.

This was fantastic! I did substitute the water with a splash of chicken broth and a little over a cup of heavy whipping cream. My boyfriend also got pumpkin pie mix by mistake so it had a kick of cinnamon but everyone loved this. It has been requested to be added to our go to recipes. I do believe I’ll save this one for fall and winter months but this was easy and awesome.

I thought this was great! I used half and half and chicken stock instead of water. Unfortunately, my family did not like it so I won't be making it again for that reason sadly.

I was skeptical of this one but truly enjoyed this dish. Quick, easy, and tasty. The natural sweetness of the pumpkin combined with the heat of the red pepper and the added color of the spinach, it all blended well together. Definitely adding to the fall menu plans

I made it with some raviolis we had left over and added our leftover parm and it was amazing 👏 I also added a bit of half and half to help with the creaminess and I just added water until it was at my desired thinness

Very tasty! We added a splash of milk (as others suggested) to thin out the sauce a bit.

I love the sage & seasoning blend with the hot Italian sausage crumbles. It works with pumpkin or butternut squash puree. It's a family favorite! EDIT: it can be helpful to make a sauce of the pumpkin puree and seasonings before mixing it into the pasta. I find that 1/4 cup or so of milk (non dairy for us) helps make the puree more sauce-like, which helps the seasonings blend evenly throughout.

Definitely missing something in the spices but overall it was good and easy to make

Hearty autumnal recipe and super easy to prepare. I used Turkey sausage, and added heavy cream as well as water to loosen the sauce.

Kid friendly, good way to get your veggies in. Savory. Splash of milk in the pumpkin to make it a little creamier. Added extra spinach.

Instead of thinning the pumpkin puree with water we used 1cup of half and half. Made it super creamy.