What You'll Need:

• 1 lb rigatoni
• 1 lb bulk Italian sausage
• 5 Tablespoons 4th & Heart Unsalted Ghee Butter, divided
• 1 large shallot, diced
• 4 cloves garlic, minced
• 24 whole sage leaves
• ½ cup dry white wine
• 1 ½ cups pure pumpkin puree
• ¾ cup chicken broth
• ¾ cup whole milk
• ½ teaspoon ground nutmeg
• ¼ teaspoon cinnamon
• ½ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper
• ½ cup freshly grated Parmesan cheese, plus more for serving

Instructions:

1. Bring a large pot of generously salted water to boil. Cook rigatoni according to package directions. Reserve 1 cup pasta cooking water before draining.
2. While the pasta cooks, heat 1 tablespoon of ghee over medium heat. Add sage leaves and fry until crispy, 1-2 minutes. Transfer to a paper towel-lined plate and set aside.
3. Heat the same skillet over medium-high heat. Add the sausage and cook, breaking it into bite-sized pieces with a wooden spoon, until golden brown and cooked through, about 6-8 minutes. Transfer to a plate and set aside.
4. Reduce the heat to medium, and add 2 tablespoons of ghee to the same skillet. Once melted, add the shallot and cook until translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
5. Pour in white wine, scraping up any browned bits from the bottom of the pan. Let wine reduce by half, about 2-3 minutes.
6. Whisk in the pumpkin puree and chicken broth. Bring to a gentle simmer, then stir in the whole milk. Season with nutmeg, cinnamon, salt, and pepper. Simmer for 5 minutes.
7. Return the cooked sausage to the skillet. Reduce the heat to low. Stir in the remaining 2 tablespoons ghee and ½ cup parmesan cheese until melted and incorporated.
8. Add drained rigatoni to the skillet and toss to coat thoroughly. If you prefer a thinner sauce, add pasta water a little at a time until you reach your desired consistency.
9. Divide between 6 serving bowls, and garnish with fried sage leaves and reserved Parmesan cheese.