Name: Cheesy Pumpkin and Sausage Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: US
Ingredients: 1 pound hot Italian sausage, removed from casings; 1/2 medium yellow onion, finely chopped; 4 cloves garlic, minced; 1 (16 ounce) package campanelle pasta; 2 cups high-quality chicken stock; 1 (15 ounce) can pumpkin puree (not pumpkin pie filling); 1/2 cup half-and-half; 4 ounces cream cheese, softened; 1/2 cup freshly grated Parmesan cheese, plus more for serving; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon cayenne pepper (or to taste); Kosher salt and freshly ground black pepper to taste; 1 tablespoon fresh sage leaves, chopped, plus more for garnish

Embrace the autumnal flavors with this comforting pasta dish, perfect for a cozy weeknight meal or an elegant gathering. The creamy pumpkin sauce, infused with savory sausage and a hint of spice, will tantalize your taste buds and leave you craving more.

Follow The Directions

01

Step

In a large, heavy-bottomed skillet, brown the Italian sausage over medium-high heat, breaking it up with a spoon. Cook until no longer pink, about 5-7 minutes. Drain off any excess grease.

02

Step

Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

03

Step

Meanwhile, bring a large pot of salted water to a boil. Add the campanelle pasta and cook according to package directions, until al dente, about 7-9 minutes. Reserve about 1 cup of pasta water before draining.

04

Step

In the skillet with the sausage and onion mixture, stir in the chicken stock, pumpkin puree, half-and-half, and softened cream cheese. Bring to a simmer, stirring constantly until the cream cheese is melted and the sauce is smooth, about 3-5 minutes.

05

Step

Stir in the grated Parmesan cheese, nutmeg, and cayenne pepper. Season with salt and pepper to taste. Continue to simmer, stirring occasionally, until the sauce has thickened slightly, about 2-3 minutes.

06

Step

Add the drained pasta to the skillet and toss to coat evenly with the pumpkin sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

07

Step

Stir in the chopped fresh sage leaves. Serve immediately, garnished with additional grated Parmesan cheese and fresh sage.

For a richer flavor, use heavy cream instead of half-and-half.
If you don't have campanelle pasta, you can substitute another short, curly pasta shape like cavatappi or rotini.
To add a little more depth of flavor, try browning the butter before adding the onion and garlic.
For a vegetarian option, omit the sausage and add sautéed mushrooms or spinach to the sauce.
This dish can be made ahead of time and reheated. Store in an airtight container in the refrigerator for up to 3 days.