Pasta with Sausage and Pumpkin Cream Sauce
Description
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.
Ingredients
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1 (16 ounce) package bow-tie pasta
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1 tablespoon extra-virgin olive oil
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1 pound bulk sweet Italian sausage
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1 teaspoon extra-virgin olive oil
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1 medium onion, finely chopped
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4 cloves garlic, chopped
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1 1/4 cups dry white wine
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1 1/2 tablespoons rubbed sage
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1 1/2 cups chicken stock
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1 1/2 cups canned pumpkin
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3/4 cup half-and-half
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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salt and ground black pepper to taste
Directions
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.
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.
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.
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.
5
Pour pumpkin cream sauce over the pasta. Toss over low heat for 1 minute. Taste and adjust seasoning.