Pasta with Sausage and Pumpkin Cream Sauce recipe
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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 ¼ cups dry white wine 1 ½ tablespoons rubbed sage 1 ½ cups chicken stock 1 ½ cups canned pumpkin ¾ cup half-and-half ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg salt and ground black pepper to taste
Nutrition Info
- 889.2 caloriescarbohydrate: 101 gcholesterol: 61.7 mgfat: 34.4 gfiber: 7.6 gprotein: 33.1 gsaturatedFat: 12.2 gservingSize: -sodium: 1491.8 mgsugar: 9.7 gtransFat: : -unsaturatedFat: : -
Directions Pasta with Sausage and Pumpkin Cream Sauce
Directions
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Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, heat 1 tablespoon olive oil in a deep, nonstick skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate. Drain and discard grease.
Heat teaspoon oil in the skillet. Add onion and garlic, saute until tender, 5 to 8 minutes. Drain pasta and return to the pot.
Add wine and sage to the skillet. Simmer until wine is reduced by half, about 2 minutes. Pour in chicken stock and pumpkin, stir until sauce starts to bubble. Return sausage to the skillet. Reduce heat and stir in half-and-half. Season sauce with cinnamon, nutmeg, salt, and pepper. Simmer until sauce thickens, 5 to 10 minutes.
Pour pumpkin cream sauce over the pasta. Toss over low heat for 1 minute. Taste and adjust seasoning.