Every year, as soon as the first leaf falls, my family begs me to make this dish. The combination of pumpkin and sausage makes this pasta dish the ideal fall dinner—creamy, cozy, and delicious!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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 ¼ cups dry white wine
- 1 ½ tablespoons rubbed sage
- 1 ½ cups chicken stock
- 1 ½ cups canned pumpkin
- ¾ cup half-and-half
- ½ teaspoon ground cinnamon
- ¼ 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.
- Substitute freshly grated nutmeg for the ground nutmeg if desired.
Nutrition Facts
| Calories | 889 kcal |
| Carbohydrate | 101 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 8 g |
| Protein | 33 g |
| Saturated Fat | 12 g |
| Sodium | 1492 mg |
| Sugars | 10 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Five stars is reserved for once a week. This wouldn’t be that however it is a very good seasonal dish. I made it as written although I was intimidated by 1.5 tbs of rubbed sage but still used 1.25. The only other thing I’d suggest is stating the pumpkin should be stirred in with the chicken broth before pouring it into the pan. It sounds like that’s what the writer intended but just to make it clear.
We really enjoyed this! I might use a little less sage next time, but a little extra salt helped balance it for my tastes. Great for a cold fall night with subtle fall flavors.