Recipe of Tuscany Pumpkin Pasta Sauce

Cheesy Pumpkin And Sausage Pasta

Perfect for a cool autumn evening or any night of the week.

Recipe Summary Cheesy Pumpkin And Sausage Pasta

This is a comforting fall meal that can be made on weeknights, yet it is elegant enough to serve to guests. Top with additional Parmesan cheese if desired.

Ingredients | Tuscany Pumpkin Pasta Sauce

1 pound hot Italian sausage

½ onion, chopped

4 cloves garlic, diced

1 (16 ounce) package campanelle pasta

2 cups chicken stock

1 (15 ounce) can pumpkin puree

½ cup half-and-half

½ cup cream cheese

½ cup grated Parmesan cheese, or to taste

½ teaspoon freshly grated nutmeg

1 pinch cayenne pepper

kosher salt and freshly ground black pepper to taste

1 tablespoon chopped fresh sage leaves

Directions

Heat a large skillet over medium-high heat. Cook sausage in the hot skillet, breaking it into crumbles, until browned, 5 to 7 minutes. Drain and discard grease. Stir in onion and garlic and cook until the onion is translucent, about 5 minutes.

Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle pasta and return to a boil. Cook pasta, stirring occasionally, until firm to the bite, 7 to 10 minutes.

Stir chicken stock, pumpkin, half-and-half, cream cheese, Parmesan cheese, nutmeg, cayenne pepper, salt, and black pepper into the sausage mixture. Cook, stirring often, until sauce is creamy and thick, 5 to 7 minutes. Stir in pasta to coat. Top with fresh sage leaves and serve.

Info | Tuscany Pumpkin Pasta Sauce

prep: 10 mins cook: 30 mins total: 40 mins Servings: 6 Yield: 6 servings

TAG : Cheesy Pumpkin And Sausage Pasta

Meat and Poultry, Pork, Sausage,