Pumpkin Sausage Pasta
Indulge in the warm flavors of autumn with a savory Pumpkin Sausage Pasta, a dish that brings together the coziness of the season in every bite. Picture al dente pasta tossed in a creamy pumpkin sauce, infused with hints of nutmeg and sage for a touch of earthiness. The rich, caramelized flavors of crumbled sausage add a heartiness that balances the sweetness of the pumpkin, while a sprinkle of parmesan and a dash of chili flakes add depth and a gentle kick. Perfect for a crisp fall evening, this dish pairs beautifully with a glass of your favorite white wine and is a must-try for those cozy nights in.
Ingredients
- 1 Lb Rigatoni or Pasta of Choice
- 1 Lb Italian Sausage
- 1 tbsp Olive Oil
- 4 cloves Garlic (Minced)
- 1 Shallot (Finely diced)
- 3/4 cup White Wine
- 1½ cups Canned Pumpkin (Pumpkin puree, not pumpkin pie filling)
- 1½ cups Bone Broth (Chicken or Beef - I usually use Chicken)
- 2 tbsp Chopped Sage (4-6 sprigs, leaves removed)
- 1/2 cup Heavy Cream
- 1/2 tsp Ground Nutmeg
- 1/8 tsp Cinnamon (optional)
- 1 pinch Ground Cayenne, or Red Pepper flakes
- Salt and Pepper (to Taste)
- 1/2 cup Parmesan Cheese (for topping)
Instructions
- Bring a large pot of water to boil, and salt water once boiling. Cook pasta to package instructions (or however you like your pasta) Reserve 1 cup of pasta water for use later if sauce is too thick.
- Heat Large Skillet over Medium heat, and brown sausage. Transfer cooked sausage to a paper towel lined plate, and set aside.
- Saute Minced garlic, and finely chopped shallot in pan/skillet with residual oil from cooking the sausage. Add up to 1 tbsp olive oil if needed to saute. Saute for 3-5 minutes, or until translucent.
- Add white wine to pan, and reduce by half (about 2-3 minutes). Add in Pumpkin, bone broth and 1 Tbsp Sage. Stir to combine.
- Reduce Heat to low. Return cooked sausage to pan. Once combined, stir in heavy cream, nutmeg, cinnamon, and cayenne. Salt and pepper sauce to taste. Simmer the sauce for 5-10 minutes to thicken.
- Add in cooked pasta and gently toss to combine. If sauce is too thick, use reserved pasta water to thin the sauce out to your liking. Garnish pasta with parmesan, and remaining sage. Enjoy!