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

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

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.