Pasta with Sausage and Pumpkin Cream Sauce

Pasta with Sausage and Pumpkin Cream Sauce

Bow-tie pasta is tossed with a creamy, comforting pumpkin and sausage sauce in this recipe your family will beg you to make every fall.

Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
889 Calories

Recipe Instructions

Step 1
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Step 2
Meanwhile, heat 1 tablespoon olive oil in a deep, nonstick skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate. Drain and discard grease.
Step 3
Heat teaspoon oil in the skillet. Add onion and garlic; saute until tender, 5 to 8 minutes. Drain pasta and return to the pot.
Step 4
Add wine and sage to the skillet. Simmer until wine is reduced by half, about 2 minutes. Pour in chicken stock and pumpkin; stir until sauce starts to bubble. Return sausage to the skillet. Reduce heat and stir in half-and-half. Season sauce with cinnamon, nutmeg, salt, and pepper. Simmer until sauce thickens, 5 to 10 minutes.
Step 5
Pour pumpkin cream sauce over the pasta. Toss over low heat for 1 minute. Taste and adjust seasoning.
Pasta with Sausage and Pumpkin Cream Sauce

Ingredients

  • salt and ground black pepper to taste
  • 4 cloves garlic, chopped
  • 1 medium onion, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon extra-virgin olive oil
  • 1 (16 ounce) package bow-tie pasta
  • 1 pound bulk sweet Italian sausage
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.75 cup half-and-half
  • 1.5 cups chicken stock
  • 1.25 cups dry white wine
  • 1.5 tablespoons rubbed sage
  • 1.5 cups canned pumpkin

Categories

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