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Sausage Pumpkin Pasta

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A delightful dish of creamy pumpkin mingled with savory sausage, tossed with pasta and aromatic herbs, perfect for fall.

Ingredients

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  • Pasta (your choice, e.g. penne or rigatoni)
  • Italian sausage (sweet or spicy)
  • Pumpkin puree (canned or fresh)
  • 1 chopped onion
  • 2 cloves garlic (minced)
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • Seasonings: salt, pepper, thyme, nutmeg

Instructions

  1. Cook the pasta: Start by boiling a large pot of salted water and cooking your pasta according to package instructions until al dente. Remember to reserve a cup of pasta water.
  2. Sauté the onion and garlic: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and sauté until fragrant.
  3. Brown the sausage: Push the onion and garlic to one side of the skillet and add the sausage. Break it apart as it cooks until browned.
  4. Add the pumpkin puree: Stir in the pumpkin puree along with the seasonings. Let cook together for a couple of minutes.
  5. Pour in the broth and cream: Slowly add the vegetable broth and cream, stirring until combined. Bring to a gentle simmer.
  6. Toss in the pasta: Add the drained pasta to the skillet, tossing everything together and adding reserved pasta water if needed.
  7. Add cheese and adjust seasoning: Stir in the Parmesan cheese until melted and taste to adjust seasonings.
  8. Serve: Enjoy immediately, topped with extra cheese and fresh thyme.

Notes

For a lighter version, try half-and-half or a non-dairy substitute for cream. Leftovers can be stored in the fridge for up to three days.

Nutrition

Keywords: pasta, pumpkin, sausage, fall recipe, comforting food

Find it online: https://feastora.com/one-pan-sausage-pumpkin-pasta-creamy-fall-dinner/