Pumpkin Sausage Pasta
An easy fall weeknight meal of pasta, pumpkin, sausage and sage. Very flexible ingredients and comes together in less than 30 minutes
Servings: 4
Calories: 869kcal
Equipment
- Dutch oven or large skillet
- large saucepan for pasta
Ingredients
- 1 pound penne pasta or rigatoni or your preferred pasta
- 1 tablespoon extra-virgin olive oil
- 1 onion chopped
- 1 pound ground sausage Italian sausage is typical
- 4 cloves garlic minced
- 1 cup dry white wine can replace with chicken broth if preferred
- 1 ½ cups chicken broth or bouillon
- 1 ½ cups pumpkin canned (or fresh squash puree)
- ¼ cup fresh sage chopped (plus a few sage leaves for garnish)
- ½ cup heavy cream
- 2 bay leaves
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- ½ cup parmesan grated
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta, turn heat to medium high and gently boil for about 12 minutes, or until cooked through but still firm (al dente). Stir occasionally so it doesn't stick together.Reserve a cup or so of the pasta water and set aside. Drain the rest of the pasta and set aside.1 pound penne pasta
- Whille the pasta is cooking heat a little olive oil in a dutch oven or a large, deep skillet. Add the chopped onion and cook until lightly caramelized, about 5 minutes. Add the sausage to the onion mix and cook until no longer pink (about 5 minutes. Add the garlic and cook about 1 more minute.1 tablespoon extra-virgin olive oil, 1 onion, 1 pound ground sausage, 4 cloves garlic
- Add wine and sage to the skillet and simmer about 2 minutes. Add the chicken broth, pumpkin and sage and stir everything together thoroughly and cook for about 5 minutes over medium heat.1 cup dry white wine, 1 1/2 cups chicken broth or bouillon, 1 ½ cups pumpkin, 1/4 cup fresh sage
- Reduce heat and stir in cream, nutmeg, salt, and pepper. Simmer until heated through, about 2-3 minutes. If the sauce is too thick, thin with a little of the reserved pasta water.1/2 cup heavy cream, 2 bay leaves, 1/2 teaspoon ground nutmeg
- Add the reserved pasta to the pumpkin cream sauce and gently stir together, coating all of the pasta with the sauce.Taste and add more salt if needed. Sprinkle the parmesan over the top and let it melt into the pasta a little. Garnish with sage leaves if desired.1/2 cup parmesan, 1 teaspoon salt
Notes
- Additional spices that can be added would be cinnamon, mint or maybe some cayenne. I prefer just the nutmeg, but experiment with your own tastes.
- You can make this ahead if you want. Just add a little of the reserved pasta water when reheating.
- Store leftovers in a covered container in the refrigerator for 4-5 days
Nutrition
Calories: 869kcal | Carbohydrates: 91g | Protein: 37g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 1517mg | Potassium: 735mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3890IU | Vitamin C: 7mg | Calcium: 202mg | Iron: 3mg