Pumpkin Alfredo with Hot Sausage and Broccolini


  • 12 ounces (340 g) jumbo rotini pasta
  • 1 pound (454 g) fresh spicy sausage, casing removed
  • 1 cup (237 g) chopped broccolini

For the Cheese Sauce

  • 16 ounces (454 g) pumpkin puree
  • ¼ cup (59 ml) water to deglaze
  • ¼ cup (62 g) whole milk ricotta cheese
  • ½ teaspoon ground nutmeg
  • 1 cup butter
  • 3 cups heavy whipping cream
  • 4 tsp minced garlic
  • 4 cups freshly ground parmesan
  • 4 sage leaves, roughly chopped
  • Salt and pepper, to taste


  1. Have a 9×13-inch oven-safe casserole dish ready.
  2. Bring a large pot of water to a boil and cook the pasta shells for 7 minutes. While the pasta shells are cooking, put ice and water in a large bowl and set aside. When the pasta is done cooking, drain and put the pasta into the cold ice water and set aside for later.
  3. To make the sauce, heat a large skillet over medium-high heat then add the sausage. Brown and break up the sausage into smaller pieces. Add the broccolini and cook until softened, about 5 minutes. Remove from skillet and place in a bowl to cool, set aside.
  4. Add butter, garlic, cream, nutmeg and sage to a large skillet. Simmer over low heat for 2 minutes. Add sausage broccolini mixture. Wisk in cheese and stir until melted, cook until sauce thickens.
  5. Fold in pasta and transfer to baking dish.
  6. Bake for 15-20 minutes, or until mixture is bubbly and cheese is melted. You can stick the dish under the broiler to get it browner and crispier, if desired. Just watch it carefully!
  7. Serve warm and enjoy!

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