Description
This creamy, fragrant and super flavorful pasta dish is a wonderful weeknight dinner but fancy enough for a date night. The pumpkin pairs beautifully with the sausage, sage, and a bit of nutmeg and cayenne. A delicious 30-minute meal!
Ingredients
Units
Scale
- 1 lb favorite pasta (cavatappi, rigatoni, gemelli, fusili, radiatori, etc)
- 1 lb sweet Italian sausage
- 2 tsp olive oil
- 1 shallot, finely minced
- 2–3 garlic cloves, crushed and minced
- 1/2 cup white wine (or substitute chicken broth)
- 1 cup fresh pumpkin (or use canned)
- 1 cup low sodium chicken broth, or homemade
- Small bunch of fresh sage leaves, cut into chiffonade (about 1 Tbsp fresh or use 1 tsp dried sage)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp fine sea salt, or to taste
- Pinch of cayenne
- Freshly ground back pepper, to taste
- 1/2 cup heavy cream (or half and half)
- Grated parmesan cheese, to garnish
- Fresh parsley or sage, to garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- While the pasta is cooking heat a large skillet, such as a cast iron, over medium high heat. Cook the sausage, breaking it up with a wooden spoon, until cooked through and browned, about 6-7 minutes. Transfer to a plate lined with paper towels to drain some of the grease.
- In the same skillet, add shallot and cook, stirring often, until translucent, about 3 minutes. Add a drizzle of olive oil if the pan seems dry. Add garlic and cook, stirring, about a minute.
- Pour in the white wince and let it sizzle and bubble for about 30 seconds. Add pumpkin, broth, sage, cinnamon, nutmeg, sea salt, cayenne, black pepper, and heavy cream. Bring it up to a simmer and let it cook for 5 to 10 minutes, lowering the heat if needed.
- Toss the cooked pasta and sauce together. Garnish with parmesan cheese and fresh herbs.
Notes
- Long ribbon, tube shaped, and shell shaped pasta work the best in this recipe.
- The wine you use will slightly change the flavor of the dish. Make sure you use a wine you enjoy.
- Storing: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months.
- Meal Prep: This is a great meal prep recipe and will taste great reheated. Just make make sure to reheat the paste and sauce gently, taking care not to overheat.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stove-top
- Cuisine: American, Italian