Cheesy Pumpkin and Sausage Pasta recipe
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Ingredients
- 1 pound hot Italian sausage ½ onion, chopped 4 cloves garlic, diced 1 (16 ounce) package campanelle pasta 2 cups chicken stock 1 (15 ounce) can pumpkin puree ½ cup half-and-half ½ cup cream cheese ½ cup grated Parmesan cheese, or to taste ½ teaspoon freshly grated nutmeg 1 pinch cayenne pepper kosher salt and freshly ground black pepper to taste 1 tablespoon chopped fresh sage leaves
Nutrition Info
- 610.5 caloriescarbohydrate: 67 gcholesterol: 77.3 mgfat: 26 gfiber: 4.9 gprotein: 26.4 gsaturatedFat: 12 gservingSize: -sodium: 1279.7 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Pumpkin and Sausage Pasta
Directions
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Heat a large skillet over medium-high heat. Cook sausage in the hot skillet, breaking it into crumbles, until browned, 5 to 7 minutes. Drain and discard grease. Stir in onion and garlic and cook until the onion is translucent, about 5 minutes.
Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle pasta and return to a boil. Cook pasta, stirring occasionally, until firm to the bite, 7 to 10 minutes.
Stir chicken stock, pumpkin, half-and-half, cream cheese, Parmesan cheese, nutmeg, cayenne pepper, salt, and black pepper into the sausage mixture. Cook, stirring often, until sauce is creamy and thick, 5 to 7 minutes. Stir in pasta to coat. Top with fresh sage leaves and serve.