CHEESY PUMPKIN AND SAUSAGE PASTA

Cheesy Pumpkin and Sausage Pasta image

This is a comforting fall meal that can be made on weeknights, yet it is elegant enough to serve to guests. Top with additional Parmesan cheese if desired.

Provided by Ms. Chef Esh

Categories Meat and Poultry Recipes Pork Sausage

Time 40m

Yield 6

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 610.5 calories, Carbohydrate 67 g, Cholesterol 77.3 mg, Fat 26 g, Fiber 4.9 g, Protein 26.4 g, SaturatedFat 12 g, Sodium 1279.7 mg, Sugar 5.8 g