My grandmother used to make these delicious, traditional almond marzipan cookies every Christmas. My mother used to show me how to make them just like grandma, and I have wonderful memories of that.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound bulk Italian sausage
- ½ onion, diced
- 4 cloves garlic, diced
- 1 (16 ounce) package campanelle pasta
- 1 (15 ounce) can pumpkin puree
- 1 (14.5 ounce) can chicken broth
- ½ cup half-and-half
- ½ cup sour cream
- ½ teaspoon grated nutmeg
- ½ teaspoon ground cinnamon
- salt and ground black pepper to taste
- 1 tablespoon grated Parmesan cheese, or to taste
- ¼ teaspoon Italian seasoning, or to taste
Instructions
- Cook and stir Italian sausage in a large skillet over medium-high heat until the meat is browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir onion and garlic into sausage and cook until onion is translucent, about 5 minutes.
- Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 minutes; drain.
- Stir pumpkin puree, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into the sausage mixture and cook, stirring often, until sauce is creamy and thick, about 5 minutes.
- Transfer cooked campanelle pasta to a large pot and pour sausage and pumpkin mixture over pasta. Place over medium-high heat and gently stir until pasta mixture is heated through, 4 to 5 minutes. Serve topped with Parmesan cheese and Italian seasoning.
- Use 1 cup of sour cream and no half-and-half. This will save a couple dollars if you do not have the ingredients on hand.
Nutrition Facts
| Calories | 426 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 4 g |
| Protein | 17 g |
| Saturated Fat | 7 g |
| Sodium | 846 mg |
| Sugars | 5 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I made this as written. I used sweet Italian sausage this time but may use hot Italian sausage next time. It was excellent. I didn’t find the nutmeg to be overwhelming. I am not convinced that the addition of sour cream was even necessary. Of course, if I had my way I could have just skipped the pasta and ate it a a soup rather than a sauce.
I really enjoyed this recipe, it was delicious!!! The only things I changed was that I used honey garlic sausages instead of italian since I’m not too fond of those. I also skipped on the italian seasoning and lessened how much nutmeg I used since some people on here mentioned the nutmeg can be a bit strong.
This was fantastic! I made it with spicy Italian sausage and it was so good
I liked it okay. My friend did not like it. Hence the 3 stars. Try it, you might like it. I had a can of string beans along side. They’re just not in the pic.
This was fantastic! A great new take on pasta.
Oh yes Allrecipes! What a way to wow your family and friends. We have made this recipe over and over again . It’s now in our family cook book! Thank you Allrecipes for bringing families together. This will go on in history as far as our family goes. We get favors we know profiles and this is a favorite in all 4 generations of our family!
I was really underwhelmed by this recipe..I thought the picture looks beautiful and this would be a nice festive dish for the fall season but it was bland for my taste. Not terrible but not particularly good either. I tried increasing the seasoning and Parmesan to help it along but still wasn’t blowing me away. I wish that the pumpkin flavor was more pronounced and that the sauce was more complex. I really liked the idea of this dish but the execution was unremarkable. Would’ve been nice if the pumpkin could have shined through! Such a shame…
Goodness! This was so much better than how it sounded at first. My husband was very leery of a pumpkin/Italian sausage combo. It was terrific. I did use one small onion chopped instead of only 1/2 cup and used 6 garlic cloves vs. 4. I did not add extra salt to the recipe; used a little more nutmeg than called for and added the Italian seasonings to the sauce as it was cooking. Will make this one again!
I made this and our guests said several times how much they enjoyed it.
This was a tasty recipe! Substituted the half-and-half for a bit of sour cream and milk. Added in some red pepper flakes and some spinach. Yum!!
This was easy and delicious!
Nope. Was not a fan of this. My wife and daughter ate some but I think both were secretly feeling the same about it. I was curious to try a different tasting pasta sauce but the flavors and seasoning in this just didnt pair well.
Barry flavorful and very good I will definitely make this dish again
Very good as is but after a few bites first thing that came to mind was a hint of curry and some heat from cayenne pepper could put this dish over the top. Will modify next time
My daughter and I agreed, pumpkin, pasta and sausage just dont go together.
Made a dairy free version using almond milk. Over spaghetti noodles. Dad and 7 year old cleaned their bowls
Excellent – definitely use spicy or hot sausages and added kale for color as another reviewer suggested. Topped with a dash of truffle salt which can never be bad. Made a side version for my vegan daughter using coconut milk and it was also a hit.
It was different, but delicious. I’m going to make it again.
I thought this was wonderful. I added a little red pepper flakes because I prefer a little extra kick. My son wouldn’t eat much simply because he figured out it was pumpkin, but I liked it and so did my daughter.
I thought this was good and pretty pumpkin-y, actually! Both the pumpkin purée and the nutmeg were evident flavors. I did think that the dish was a bit bland and missing some dimension. I did make some slight changes to the dish but nothing that would significantly impact the flavor: used farfalle pasta, and added the Parmesan and Italian seasoning to taste. The Italian sausage was tasteless, but this wasn’t the fault of the recipe: I shouldn’t have used the cheap grocery store version. If I made again, I might try adding some spice such as red pepper flakes or cayenne pepper, and better quality sausage.
I didn’t have Italian sausage, so I omitted it, thinking the sauce would be just as good on its own. Well, that sausage is a major flavor element. Without it the dish is edible but kind of blah. Now I know.