Pasta with Italian Sausage and Pumpkin Sauce
Description
This pasta with Italian sausage and pumpkin sauce recipe uses campanelle (trumpet-shaped pasta) tossed in a creamy sauce with Italian sausage and pumpkin.
Ingredients
•
1 pound bulk Italian sausage
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1/2 onion, diced
•
4 cloves garlic, diced
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1 (15 ounce) can pumpkin puree
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1 (14 1/2 ounce) can chicken broth
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1/2 cup half-and-half
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1/2 cup sour cream
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1/2 teaspoon grated nutmeg
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1/2 teaspoon ground cinnamon
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salt and ground black pepper to taste
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1 (16 ounce) package campanelle pasta
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1 tablespoon grated Parmesan cheese, or to taste
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1/4 teaspoon Italian seasoning, or to taste
Directions
1
Cook and stir Italian sausage in a large skillet over medium-high heat until browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Add onion and garlic to sausage; cook until onion is translucent, about 5 minutes.
2
Stir pumpkin purée, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into sausage mixture; cook, stirring often, until sauce is creamy and thick, about 5 minutes.
3
Meanwhile, 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 tender yet firm to the bite, about 10 minutes; drain and return to the pot.
4
Add sausage and pumpkin mixture to pasta; place over medium-high heat, gently stir until heated through, 4 to 5 minutes. Top servings with Parmesan cheese and Italian seasoning.