Pumpkin Pasta with Turkey Sausage
A flavorful and easy way to make pumpkin pasta for weeknight meals!
Servings: 4
Ingredients
- ¾ pound (340 g) bucatini pasta
- 1 pound (454 g) fresh mild Italian turkey sausage
- 4 cloves garlic minced
- 1 medium onion diced
- 1 bay leaf
- 4-6 leaves sprigs of fresh sage sliced into chiffonade
- 1 cup (237 ml) dry white wine
- 1 cup (237 ml) chicken stock
- 1 cup (245 g) pumpkin puree
- ½ cup (118 ml) heavy cream
- ⅛ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
- Parmesan cheese grated to top
Instructions
- In a pot, bring water to a boil and cook pasta until al dente then drain it and set aside.3/4 pound bucatini pasta
- In a large skillet, brown sausage until cooked through. Remove from skillet and set aside.1 pound fresh mild Italian turkey sausage
- In the same skillet, add 2 tablespoons of olive oil and the minced garlic and onion and cook until soft & fragrant - about 5 minutes.4 cloves garlic, 1 medium onion
- Add in the bay leaf, sage, and wine and cook until wine reduces by half, about 2 minutes.1 bay leaf, 4-6 leaves sprigs of fresh sage, 1 cup dry white wine
- Add the chicken stock and pumpkin puree and stir to mix well. Stir in the cream then add the sausage back in.1 cup chicken stock, 1 cup pumpkin puree, 1/2 cup heavy cream
- Season with cinnamon, nutmeg, salt and pepper, and let simmer until sauce thickens, about 10 minutes.1/8 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, Salt and pepper
- Add in the pasta and stir to get the sauce coated on all the pasta.
- Serve hot (remember to remove the bay leaf) with freshly grated Parmesan cheese.Parmesan cheese
Video
Notes
Source: adapted from Rachael Ray
Nutrition
Serving: 1 serving | Calories: 644 kcal | Carbohydrates: 73 g | Protein: 36 g | Fat: 31 g | Fiber: 5 g | Sugar: 7 g
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