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5
from 1 vote
Pumpkin Pasta with Turkey Sausage
A flavorful and easy way to make pumpkin pasta for weeknight meals!
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Servings:
4
Author:
Julie Chiou
Ingredients
1/2
1x
2x
3x
1
pound
(
454
g
)
fresh mild Italian turkey sausage
¾
pound
(
340
g
)
bucatini pasta
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.
In a large skillet, brown sausage until cooked through. Remove from skillet and set aside.
In the same skillet, add 2 tablespoons of olive oil and the minced garlic and onion and cook until soft & fragrant - about 5 minutes.
Add in the bay leaf, sage, and wine and cook until wine reduces by half, about 2 minutes.
Add the chicken stock and pumpkin puree and stir to mix well. Stir in the cream then add the sausage back in.
Season with cinnamon, nutmeg, salt and pepper, and let simmer until sauce thickens, about 10 minutes.
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.
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