Ingredients
Equipment
Method
Brown the sausage
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Cook the Italian sausage for 6–8 minutes, breaking it into crumbles, until browned and no longer pink.
- Drain any excess grease from the skillet so the sauce stays creamy and not greasy.
- Transfer the cooked sausage to a 6-quart slow cooker.
Slow-cook the pumpkin sauce
- Add the diced yellow onion and minced garlic to the slow cooker, then stir to distribute. Add pumpkin purée, chicken broth, heavy cream, Italian seasoning, dried sage, smoked paprika, salt, and black pepper.
- Stir until well combined so the seasonings and pumpkin are evenly dispersed. Cover and cook on Low for 4–5 hours (or High for 2–3 hours) until the sauce is hot and the flavors have blended.
Cook rigatoni to al dente
- Stir in the uncooked rigatoni and make sure it is mostly submerged in the sauce. Cover and cook on High for 25–35 minutes, stirring once halfway through, until the pasta is al dente.
Finish with Parmesan and spinach
- Add the Parmesan cheese and baby spinach, then stir until the cheese melts. Cook 3–5 minutes, stirring, until the spinach wilts and the sauce turns glossy.
Serve
- Garnish with chopped fresh parsley and extra Parmesan before serving warm, so the pasta looks fresh and tastes bright.
Notes
Pro tip: if the sauce looks thinner after cooking, keep the lid on during the rigatoni stage so the pasta releases starch and thickens it naturally. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove or microwave with a splash of broth to loosen the sauce. Freezing is not recommended because cream and pasta texture can break down. For a lighter option, use half-and-half and reduce Parmesan slightly while still melting it at the end.