Fall Pasta With Pumpkin And Sausage Creamy Recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Omnivore
Ingredients
Scale
- 1 pound Penne or Rigatoni pasta
- 1 pound ground Italian sausage (sweet or spicy)
- 1 can (15 oz) 100% pure pumpkin puree (not pumpkin pie filling)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth or pasta water
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1/2 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Step 1: Boil the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve about a half-cup of pasta water before draining, then set the pasta aside.
- Step 2: Brown the Sausage: In a large skillet over medium-high heat, add a splash of olive oil and the ground sausage. Use a wooden spoon to break the meat into small pieces. Cook until browned and no longer pink. Remove the sausage from the skillet and set aside on a plate, leaving the drippings in the pan.
- Step 3: Sauté Aromatics: In the same skillet, add the diced onion. Cook for 3-4 minutes until translucent. Stir in the minced garlic and chopped sage, cooking for another minute until fragrant. Be careful not to burn the garlic.
- Step 4: Simmer the Creamy Pumpkin Sauce: Lower the heat to medium. Stir in the pumpkin puree, heavy cream, and chicken broth. Use a whisk or spatula to blend until the sauce is smooth. Season with nutmeg, salt, and black pepper. Let the sauce simmer gently for 5 minutes until it thickens slightly.
- Step 5: Combine and Finish: Add the cooked sausage and the cooked pasta back into the skillet. Toss everything together until the pasta is thoroughly coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water. Stir in the Parmesan cheese until melted and smooth.