made with pure pumpkin puree, heavy cream, Italian sausage, and a blend of delicious spices is the perfect autumn dish!
we used penne
ground Italian sausage
we used sweet/mild
finely diced (about ¼ cup)
chicken stock or broth
pure pumpkin puree
salt & pepper
fresh chopped sage, grated parmesan cheese
Prepare pasta according to package directions. Drain and set aside.
In a large skillet over high heat, brown the Italian sausage with the onions and garlic, until sausage is cooked through (no pink remaining) and onions are tender and translucent.
Add the chicken broth and bring to a simmer. Stir in the pumpkin, nutmeg & cinnamon.
Reduce heat to low and stir in heavy cream. Season with salt & pepper to taste.
If desired, simmer sauce for an additional few minutes to thicken. Fold in pasta and stir to combine.
Plate and finish with freshly chopped sage and grated parmesan.
Calories are automatically generated. For best results calculate based on your exact ingredients.
Substitute sausage for vegan sausage crumbles (may need to add some olive oil while cooking, use your discretion).
Use vegetable stock instead of
for heavy cream.
Gluten free version:
Swap traditional pasta for gluten free pasta,
Alternatively, serve over
baked sweet potato
Pumpkin Pasta https://www.mamalovesfood.com/pumpkin-pasta