Pumpkin Sausage Pasta
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
760 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Pumpkin Sausage Pasta
Description
This Pumpkin Sausage Pasta recipe starts by cooking pasta until al dente and setting it aside. Italian mild sausage is browned in olive oil and broken into small pieces, developing savory flavor. Chopped onions and minced garlic are sautéed until tender, forming the aromatic base.
Warm spices including nutmeg, cinnamon, and oregano are added alongside bay leaf, salt, and pepper. White wine is deglazed into the pan and reduced by half before adding chicken broth, canned pumpkin puree, and heavy cream. The sauce simmers until thickened and well blended. Removing the bay leaf ensures a clean spiced taste.
The cooked pasta is returned to the sauce and tossed briefly over low heat to absorb flavors, then finished with freshly grated Parmesan cheese. The result is a creamy, aromatic pasta dish featuring a balance between the richness of sausage and cream and the earthy sweetness of pumpkin and spices.
To store leftovers properly, cool the pasta thoroughly before refrigerating in an airtight container for up to 5 days. Pasta dishes freeze well for 2 to 3 months but should be fully thawed in the refrigerator before reheating. Either oregano or Italian seasoning can be used according to preference.
Ingredients
- 1 pound pasta uncooked
- 1 tablespoon olive oil
- 1 pound Italian sausage mild, casings removed
- 1 medium onion chopped
- 3 cloves garlic minced
- ½ teaspoon nutmeg ground or freshly grated
- ¼ teaspoon cinnamon ground
- 1 bay leaf
- ½ teaspoon oregano dried
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 cup white wine
- 1 cup chicken broth low sodium
- 1 cup pumpkin canned
- ½ cup heavy cream
- 1 cup Parmesan Cheese freshly grated
Instructions
- Cook pasta: Cook the pasta according to package instructions. Darin and set aside.
- Brown the sausage: Meanwhile, in a large skillet, or cast iron pot heat the olive oil. Remove the sausage from casings if needed, and brown the sausage in the skillet, breaking it with a wooden spoon to smaller pieces.
- Saute the aromatics: Add chopped onion and garlic to skillet and saute 3 to 5 minutes or until the onions are tender.
- Create the sauce: Add the nutmeg, cinnamon, bay leaf, oregano, salt, pepper and wine to the skillet. Cook until the wine reduced by half, about 2 minutes. Add the chicken broth, pumpkin and heavy cream. Stir to combine until sauce comes to a bubble. Simmer the sauce until it thickens, about 5 minutes. Remove the bay leaf from the sauce.
- Finish the dish: Add cooked pasta to the skillet and toss with the sauce over low heat for about a minute. Stir in the parmesan cheese, parsley if preferred, and serve.
Notes
- Either oregano or Italian seasoning can be used interchangeably based on your preference.
- Cool the pasta completely before storing to ensure even freezing and reheating.
- Refrigerate leftovers in an airtight container for 3 to 5 days.
- Frozen pasta dishes maintain quality for 2 to 3 months and should be thawed in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 760 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 760kcal | 38% |
| Carbohydrates | 65g | 22% |
| Protein | 29g | 58% |
| Fat | 39g | 60% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 91mg | 30% |
| Sodium | 1040mg | 43% |
| Potassium | 579mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 6782IU | 136% |
| Vitamin C | 5mg | 6% |
| Calcium | 267mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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