Ingredients
4
4 servings
- •1 (16 ounce) package bow-tie pasta
- •1 tablespoon extra-virgin olive oil
- •1 pound bulk sweet Italian sausage
- •1 teaspoon extra-virgin olive oil
- •1 medium onion, finely chopped
- •4 cloves garlic, chopped
- •1.25 cups dry white wine
- •1.5 tablespoons rubbed sage
- •1.5 cups chicken stock
- •1.5 cups canned pumpkin
- •0.75 cup half-and-half
- •0.5 teaspoon ground cinnamon
- •0.25 teaspoon ground nutmeg
- •salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a deep, nonstick skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate. Drain and discard grease.
- Heat teaspoon oil in the skillet. Add onion and garlic; saute until tender, 5 to 8 minutes. Drain pasta and return to the pot.
- Add wine and sage to the skillet. Simmer until wine is reduced by half, about 2 minutes. Pour in chicken stock and pumpkin; stir until sauce starts to bubble. Return sausage to the skillet. Reduce heat and stir in half-and-half. Season sauce with cinnamon, nutmeg, salt, and pepper. Simmer until sauce thickens, 5 to 10 minutes.
- Pour pumpkin cream sauce over the pasta. Toss over low heat for 1 minute. Taste and adjust seasoning.
Nutritional Facts
Per 4 servings
- Calories: 889
- Carbohydrate: 101g
- Fat: 34g
- Fiber: 8g
- Protein: 33g
- Sugar: 10g
Related Recipes
Pasta with Italian Sausage and Pumpkin Sauce
Cheesy Pumpkin and Sausage Pasta
Plant-Based Italian Sausage Pasta
Pasta Sauce with Italian Sausage
Pasta Primavera with Italian Turkey Sausage
Easy Italian Sausage Spaghetti
Creamy Pumpkin Pasta
Spaghetti Sauce with Meat
Creamy Pumpkin Pasta Bake
Rustic Sausage Pasta
Italian Sausage Spaghetti
