Pumpkin Sausage Pasta
Pumpkin Pasta with Sausage Ingredients
Your family is going to love this. And if you don’t tell them, they’ll never know there’s pumpkin in it!
- Pasta: Use a good sturdy pasta like Penne
- Olive Oil: Perfect for pasta dishes
- Sausage: Use extra lean sausage for a healthier dish
- Garlic and Onion: Finely chopped and minced
- Red and Yellow Pepper: Chop into bite sized pieces for easy eating
- Chicken Broth: Could use Beef or Veggie Broth
- Canned Pumpkin: Please don’t use canned pie filling, that would be bad
- Heavy Cream: Can sub out for half and half.
- Ground Nutmeg: Just a little bit add such a rich complex flavor
- Salt and Pepper: Add more or less to taste
- Parmesan Cheese: Freshly grated
How to Make Pumpkin Pasta
It’s a quick and easy and on your dinner table in 30 minutes. Perfect for any day of the week!
- Cook: In a skillet over medium high heat add the olive oil and brown the sausage. Once it’s cooked remove to a paper towel lined plate, drain the fat from the skillet and return to heat.
- Saute: Add more olive oil and saute the garlic, onion and peppers till tender
- Sauce: Add the chicken broth, and pumpkin to the pan and bring to a boil, add the sausage, reduce the heat and then stir in the heavy cream
- Simmer: Simmer the mixture 5-10 minutes
- Cook: Cook the pasta al dente
- Combine: Return the drained pasta to the pot, pour the sauce over the pasta and toss gently to coat. Top with parmesan cheese.
Tips for Making Sausage and Pumpkin Pasta
- Sausage: There are so many varieties out there that you can use, pick what you love. Hot Italian, sweet Italian, pork, turkey or chicken sausage. If you don’t use a ground sausage, however, be sure to remove the casings.
- Vegetarian: Skip the sausage all together for a vegetarian meal.
- Sage: If you love the taste of sage with your pumpkin throw in 2-3 leaves in your sauce while it simmers, then remove.
- Pasta: Use a sturdy pasta to pair with sausage. Things like Orecciette, Rigatoni or any chubby big pasta will work well.
- Al Dente: Don’t over cook your noodles, you don’t want them soggy. They will absorb some of the sauce so keep them firm.
- Vegetables: If you don’t like peppers you can substitute them for zucchini, or other vegetables of your choice.
- Pumpkin: I really like to use the canned pumpkin puree, it makes it so smooth and creamy. Homemade pumpkin will work just as well and give it a nice fresh flavor. I would blitz the homemade puree to make sure it’s super smooth before adding it to the sauce.
Storing Pasta Skillet
This is even better the next day!
- Fridge: This keeps really well in an airtight container for up to 4 days in the fridge. Leftovers taste even better.
- Freeze: You can freeze the sauce before or after you add the noodles. Both will keep in an airtight container for up to 2-3 months. Thaw in fridge and warm in a saucepan on the stove or in the microwave. You may need to add some broth or water to thin the sauce.
More Savory Pumpkin Recipes to Love
Sausage Pumpkin Pasta
- 2 tablespoons olive oil
- 1 pound extra lean sausage
- 2 teaspoons garlic minced
- 1 medium onion finely chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 2 cups chicken broth
- 1 cup canned pumpkin not pumpkin pie filling
- 1/2 cup heavy cream
- 1/2 teaspoon ground nutmeg
- Salt and pepper
- 1 pound penne pasta
- Freshly grated Parmesan cheese
- Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel-lined plate. Drain fat from skillet and return pan to the stove.
- Add the remaining tablespoon oil, and then the garlic, red pepper, yellow pepper and onion. Saute until the vegetables are tender.
- Add the chicken broth and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat and stir in the heavy cream.
- Season the sauce with the nutmeg, salt and pepper, to taste.
- Simmer mixture 5 to 10 minutes to thicken sauce.
- Cook the pasta according to the package directions and then drain.
- Return the pasta to the pot you cooked it in and pour the sausage pumpkin sauce over the pasta.
- Top the pasta with Parmesan cheese and enjoy.
Originally Posted on September 17, 2014