Cheesy Pumpkin and Sausage Pasta
This is a comforting fall meal that can be made on weeknights, yet it is elegant enough to serve to guests. Top with additional Parmesan cheese if desired.
- Serves: 6 persons
- 1pound hot Italian sausage
- ½onion, chopped
- 4cloves garlic, diced
- 1(16 ounce) package campanelle pasta
- 2cups chicken stock
- 1(15 ounce) can pumpkin puree
- ½cup half-and-half
- ½cup cream cheese
- ½cup grated Parmesan cheese, or to taste
- ½teaspoon freshly grated nutmeg
- 1pinch cayenne pepper
- kosher salt and freshly ground black pepper to taste
- 1tablespoon chopped fresh sage leaves
Step 1Heat 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.
Step 2Fill 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.
Step 3Stir 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.