This spicy pumpkin sage pasta with sausage is the perfect fall dish! It has just the right amount of spice and a tiny hint of sweet. Even if you don’t like all things pumpkin, you really should try this pasta. I had a dish similar to this a few years ago for my birthday, and absolutely loved it When I saw this recipe, I knew I wanted to try it. After making it a few days ago, I’m thinking I will make it every fall.
Here’s what you’ll need:
- 1 lb rigatoni or penne pasta (you want something that the sauce can get into)
- 1lb Italian sausage (I used spicy, but that’s up to your preference)
- 2 T extra virgin olive oil
- Lots of garlic (I used 3 cloves)
- 1 cup white wine
- 2 shallots, diced
- 6 or 7 sage leaves, cut into small strips
- 1 cup chicken broth
- 1 large bay leaf
- 1 cup pumpkin puree
- 1/2 t pumpkin pie spice
- 1/2 c heavy cream
First, cook the pasta according to the box directions. In a large deep skillet, heat the olive oil and cook the sausage, breaking it up into small pieces. When the sausage is no longer pink, set it aside to drain. Now add another tablespoon of olive oil and saute the shallots and garlic for about 3 minutes. I recommend this be done on medium so you don’t burn the garlic.
Pour in the wine and also add the bay leaf and sage. Let this mixture simmer until the wine reduces by about half. This will probably take 3 or 4 minutes.
Add the pumpkin and broth and stir until the mixture starts to bubble. When it starts to bubble, add the pumpkin, broth and cream.
Season with pumpkin pie spice and salt and pepper to taste. Finally, add the sausage back in and let simmer for about 5 minutes so the sauce can thicken up a bit.
Remove the bay leaf, then combine the pasta into the sauce, stirring until thoroughly mixed into the sauce. Top with parmesan cheese.
No Comments