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Pasta with Sausage and Pumpkin Cream Sauce
Pasta with Sausage and Pumpkin Cream Sauce
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Bow-tie pasta covered in creamy pumpkin and sausage sauce, a fall favorite for your family.
Ingredients:
  • 1 (16 ounce) package bow-tie pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 pound bulk sweet Italian sausage
  • 1 teaspoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, chopped
  • 1.25 cups dry white wine
  • 1.5 tablespoons rubbed sage
  • 1.5 cups chicken stock
  • 1.5 cups canned pumpkin
  • 0.75 cup half-and-half
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • salt and ground black pepper to taste
Instructions:
  • 1. Boil a large pot of lightly salted water. 2. Cook bow-tie pasta, stirring occasionally, until al dente, about 12 minutes.
  • Heat 1 tablespoon of olive oil in a deep, nonstick skillet over medium-high heat. Cook the sausage, stirring occasionally, until browned and crumbly, for about 5 to 7 minutes. Transfer the cooked sausage to a paper towel-lined plate to drain excess grease.
  • In a skillet, heat a drizzle of oil. Cook the onion and garlic until tender, for 5 to 8 minutes. Then, drain the pasta and transfer it back to the pot.
  • Pour in the wine and fragrant sage leaves. Let simmer until the wine reduces by half, approximately 2 minutes. Mix in the chicken stock and pumpkin, stirring until the sauce begins to bubble. Add the sausage back to the skillet and pour in the creamy half-and-half. Season the sauce with warm cinnamon, nutmeg, salt, and pepper. Allow the sauce to thicken by simmering for 5 to 10 minutes.
  • Drizzle the luscious pumpkin cream sauce over the pasta and gently mix over low heat for 1 minute. Taste and season to perfection.

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