Pumpkin Mascarpone Orecchiette with Spicy Sausage and Broccolini
Savory pumpkin dishes are the way to go this Fall if you're in a dinner rut!
Servings: 4 servings
Ingredients
- 2 ½ cups (188 g) dried orecchiette pasta
- ¾ pounds (340 g) fresh spicy sausage casings removed
- 1 cup (245 g) pumpkin puree
- 4 ounces (113 g) mascarpone cheese
- 2 cups (473 g) chopped broccolini
- Pinch of ground nutmeg and ground cinnamon
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and add pasta. Cook according to the instructions on the box.2 1/2 cups dried orecchiette pasta
- In the meantime, brown sausage in a large skillet over medium-high heat. Break into pieces with a wooden spoon.¾ pounds fresh spicy sausage
- When the sausage is done cooking, if there is a lot of fat and oil, feel free to drain.
- Whisk pumpkin and mascarpone cheese into the skillet with the sausage and stir until mascarpone cheese has melted completely and the consistency is smooth.1 cup pumpkin puree, 4 ounces mascarpone cheese
- Once pasta is done cooking, scoop it out of the pot with a slotted spoon and add to the skillet with the rest of the ingredients. Toss to coat pasta with the pumpkin, mascarpone and sausage mixture.
- Using the pasta liquid, blanch the broccolini for 3-4 minutes and then, using a slotted spoon, add the drained broccolini to the skillet.2 cups chopped broccolini
- Add nutmeg, cinnamon, salt, and pepper to the skillet and toss to incorporate everything.Pinch of ground nutmeg and ground cinnamon, Salt and pepper
- Serve and enjoy!
Nutrition
Serving: 1 serving | Calories: 603 kcal | Carbohydrates: 50 g | Protein: 19 g | Fat: 35 g | Fiber: 5 g | Sugar: 5 g
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