Pumpkin and sausage rigatoni

Wife wanted some fall food despite the weather clinging to the high 70s here. Recipe mostly used from the link at the bottom, with a few changes:

• Store didn't have fresh sage so I used ground
• Doubled the garlic as is tradition
• Doubled the pumpkin
• Added red pepper flakes – I prefer spicy food but hot Italian sausage would've brought some flavors I wouldn't have preferred for this dish
• Added a couple tablespoons of butter

Rigatonis were nice and fat and everything clung together wonderfully. Just wish a few of them didn't break. Served with some $12 wine and that brown bread from the Cheesecake factory they apparently sell at Hy-Vee.

Definitely making it again next week.

https://oliviaadriance.com/sausage-sage-pumpkin-pasta/