Pasta with Italian Sausage and Pumpkin Sauce

Tender campanelle (trumpet-shaped pasta) are served in a creamy sauce with Italian sausage and pumpkin for a main dish that's perfect for fall.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 426 Calories

Ingredients

• 1 (15 ounce) can pumpkin puree
• salt and ground black pepper to taste
• 1 (14.5 ounce) can chicken broth
• 4 cloves garlic, diced
• 1 pound bulk Italian sausage
• 1 tablespoon grated Parmesan cheese, or to taste
• 1 (16 ounce) package campanelle pasta
• 0.5 cup sour cream
• 0.5 teaspoon ground cinnamon
• 0.5 onion, diced
• 0.25 teaspoon Italian seasoning, or to taste
• 0.5 cup half-and-half
• 0.5 teaspoon grated nutmeg

Recipe Instructions

Step 1

Cook and stir Italian sausage in a large skillet over medium-high heat until the meat is browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir onion and garlic into sausage and cook until onion is translucent, about 5 minutes.

Step 2

Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 minutes; drain.

Step 3

Stir pumpkin puree, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into the sausage mixture and cook, stirring often, until sauce is creamy and thick, about 5 minutes.

Step 4

Transfer cooked campanelle pasta to a large pot and pour sausage and pumpkin mixture over pasta. Place over medium-high heat and gently stir until pasta mixture is heated through, 4 to 5 minutes. Serve topped with Parmesan cheese and Italian seasoning.