Cheesy Pumpkin and Sausage Pasta
Description
Hot Italian sausage meets creamy, cheesy pumpkin sauce in this easy yet elegant weeknight pasta dinner.
Ingredients
•
1 pound hot Italian sausage
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1/2 onion, chopped
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4 cloves garlic, diced
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1 (16 ounce) package campanelle pasta
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2 cups chicken stock
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1 (15 ounce) can pumpkin puree
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1/2 cup half-and-half
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1/2 cup cream cheese
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1/2 cup grated Parmesan cheese, or to taste
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1/2 teaspoon freshly grated nutmeg
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1 pinch cayenne pepper
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kosher salt and freshly ground black pepper to taste
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1 tablespoon chopped fresh sage leaves
Directions
1
Heat a large skillet over medium-high heat. Cook sausage in the hot skillet, breaking it into crumbles, until browned, 5 to 7 minutes. Drain and discard grease. Stir in onion and garlic and cook until the onion is translucent, about 5 minutes.
2
Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle pasta and return to a boil. Cook pasta, stirring occasionally, until firm to the bite, 7 to 10 minutes.
3
Stir chicken stock, pumpkin, half-and-half, cream cheese, Parmesan cheese, nutmeg, cayenne pepper, salt, and black pepper into the sausage mixture. Cook, stirring often, until sauce is creamy and thick, 5 to 7 minutes. Stir in pasta to coat. Top with fresh sage leaves and serve.