Cheesy Pumpkin and Sausage Pasta

⏱ 40 mins 🍽 ['6', '6 servings'] 🌶 american 🏷 Main course

This American dinner dish combines crumbled hot Italian sausage with a rich, creamy sauce made from pumpkin purée, cream cheese and Parmesan. The sauce is seasoned with nutmeg and a hint of cayenne before being tossed with campanelle pasta. Finished with fresh sage, it's a satisfying and flavourful meal that comes together in about 40 minutes, perfect for a cosy weeknight.

Cheesy Pumpkin and Sausage Pasta

Ingredients

  • 1 pound hot Italian sausage
  • 0.5 onion, chopped
  • 4 cloves garlic, diced
  • 1 (16 ounce) package campanelle pasta
  • 2 cups chicken stock
  • 1 (15 ounce) can pumpkin puree
  • 0.5 cup half-and-half
  • 0.5 cup cream cheese
  • 0.5 cup grated Parmesan cheese, or to taste
  • 0.5 teaspoon freshly grated nutmeg
  • 1 pinch cayenne pepper
  • kosher salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh sage leaves

Method

  1. Place a large skillet over heat. Brown the sausage in the skillet, crumbling it as it cooks, for 5 to 7 minutes. Remove the grease. Add the chopped onion and diced garlic, cooking until the onion softens, about 5 minutes.
  2. Bring a large pot of salted water to a rolling boil. Add the campanelle pasta and cook, stirring now and then, until al dente, 7 to 10 minutes.
  3. To the sausage mixture, add the chicken stock, pumpkin purée, half-and-half, cream cheese, Parmesan, nutmeg, cayenne, salt, and black pepper. Cook while stirring frequently until the sauce becomes thick and creamy, 5 to 7 minutes. Mix in the cooked pasta to coat it thoroughly. Garnish with chopped fresh sage before serving.

Nutrition (per serving)

Calories611 kcal
Fat26 g
Sugars6 g
Protein26 g
Sodium1280 mg

Recipe details

CategoryMain course
Cuisineamerican
AuthorMs Chef Esh