Pasta With Italian Sausage And Pumpkin Sauce
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
52
Sourness
33
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
450 g
Italian Sausage (bulk)4 cloves
Garlic (diced)430 g
Pumpkin Puree (can)1 cup
Half-And-Half1 cup
Sour Cream1 tsp
Nutmeg (grated)1 tsp
Ground Cinnamon1
SaltDirections:
1
Cook and stir Italian sausage in a large skillet over medium-high heat until the meat is browned, breaking it into crumbles as it cooks, about 10 minutes
2
Drain excess grease
3
Stir onion and garlic into sausage and cook until onion is translucent, about 5 minutes
4
Fill a large pot with lightly salted water and bring to a boil
5
Stir in campanelle and return to a boil
6
Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 minutes; drain
7
Stir pumpkin puree, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into the sausage mixture and cook, stirring often, until sauce is creamy and thick, about 5 minutes
8
Transfer cooked campanelle pasta to a large pot and pour sausage and pumpkin mixture over pasta
9
Place over medium-high heat and gently stir until pasta mixture is heated through, 4 to 5 minutes
10
Serve topped with Parmesan cheese and Italian seasoning