Creamy Pumpkin Sausage Pasta

How to make Creamy Pumpkin Sausage Pasta


* 2 tablespoons olive oil

* 1/2 cup diced yellow onion

* 1 pound bulk sweet Italian sausage

* 3 cloves garlic, minced

* 1/2 teaspoon ground sage

* 1 teaspoon kosher salt

* 1/2 teaspoon ground black pepper

* 1/4 teaspoon crushed red pepper

* 1/2 teaspoon ground nutmeg

* 1 1/4 cup chicken stock

* 1/2 cup dry white wine

* 1 cup canned pumpkin

* 1/3 cup heavy cream

* 1 pound rigatoni pasta

* 6 ounces fresh spinach

* 1/2 cup fresh grated Parmesan cheese, plus more to garnish


Heat the olive oil in a large skillet over medium heat. Add in the onions and cook for 5 minutes, until starting to soften. Add in the Italian sausage and cook until no pink remains. Add in the garlic and cook for 1 minute.

Season the meat mixture with the sage, salt, pepper, red pepper, and nutmeg.

Add in the chicken stock, wine, pumpkin, and cream and bring mixture to a simmer. Reduce the heat and cook for 10 minutes on medium-low heat, stirring frequently.

While the sauce is simmering, cook the pasta according to the package directions and drain.

Stir the spinach into the sauce and cook for 2 minutes, until wilted. Add in 1/2 cup grated Parmesan and stir to combine.

Add the drained pasta to the sauce and stir to coat. Serve warm with more cheese if desired.

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