CREAMY PUMPKIN PASTA
This Creamy Pumpkin Pasta is delicious & flavorful, perfect for a hearty weeknight meal!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pasta
Time 30m
Number Of Ingredients 13
Steps:
- In a saucepan, cook onion, garlic, sage, thyme, and chili flakes in butter over medium heat until tender.
- Add flour and cook 1-2 minutes. Stir in broth a little bit at a time until smooth. Simmer 1 minute.
- Add pumpkin and heavy cream. Simmer uncovered until slightly thickened, about 5 minutes.
- Meanwhile, cook pasta al dente in salted water according to package directions. Drain well, reserving 1 cup of the pasta water.
- Toss pasta with sauce, adding reserved pasta water a little at a time if needed. Top with parmesan cheese and parsley.
Nutrition Facts : Calories 676 kcal, Carbohydrate 101 g, Protein 19 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 65 mg, Sodium 462 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
PUMPKIN & SAUSAGE PENNE
I once made this dish for my Italian father-in-law, who swears he'll eat pasta only with red sauce. He loved it! - Karen Cambiotti, Stroudsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 teaspoon., Cook and stir onion and garlic in oil and reserved drippings over medium-high heat until tender. Add wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, pumpkin, 1-1/2 teaspoons sage and remaining seasonings; cook 1 minute longer. Add the cream and sausage; heat through. Remove bay leaf., Drain pasta; transfer to a large bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage.
Nutrition Facts : Calories 490 calories, Fat 23g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 950mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.
PUMPKIN SAUSAGE PASTA
This Pumpkin Sausage Pasta is the perfect comforting fall meal! A delicious and creamy sauce with sausage and pumpkin. Not only is this dish super easy and flavorful but it's ready in just 30 minutes.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Cook pasta: Cook the pasta according to package instructions. Darin and set aside.
- Brown the sausage: Meanwhile, in a large skillet, or cast iron pot heat the olive oil. Remove the sausage from casings if needed, and brown the sausage in the skillet, breaking it with a wooden spoon to smaller pieces.
- Saute the aromatics: Add chopped onion and garlic to skillet and saute 3 to 5 minutes or until the onions are tender.
- Create the sauce: Add the nutmeg, cinnamon, bay leaf, oregano, salt, pepper and wine to the skillet. Cook until the wine reduced by half, about 2 minutes. Add the chicken broth, pumpkin and heavy cream. Stir to combine until sauce comes to a bubble. Simmer the sauce until it thickens, about 5 minutes. Remove the bay leaf from the sauce.
- Finish the dish: Add cooked pasta to the skillet and toss with the sauce over low heat for about a minute. Stir in the parmesan cheese, parsley if preferred, and serve.
Nutrition Facts : Calories 761 kcal, Carbohydrate 65 g, Protein 29 g, Fat 39 g, SaturatedFat 17 g, Cholesterol 96 mg, Sodium 1042 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
PASTA WITH ITALIAN SAUSAGE AND PUMPKIN SAUCE
This a great way to use pumpkin in your cooking rather than your baking. The flavor of the pumpkin doesn't come out very strong and if you didn't know what was in it, you probably wouldn't even realize it was pumpkin. But it makes a great creamy pasta sauce with a different type of flavor.
Provided by jmcnutt28
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Cook and stir Italian sausage in a large skillet over medium-high heat until the meat is browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir onion and garlic into sausage and cook until onion is translucent, about 5 minutes.
- Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 minutes; drain.
- Stir pumpkin puree, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into the sausage mixture and cook, stirring often, until sauce is creamy and thick, about 5 minutes.
- Transfer cooked campanelle pasta to a large pot and pour sausage and pumpkin mixture over pasta. Place over medium-high heat and gently stir until pasta mixture is heated through, 4 to 5 minutes. Serve topped with Parmesan cheese and Italian seasoning.
Nutrition Facts : Calories 426.4 calories, Carbohydrate 51.4 g, Cholesterol 35.9 mg, Fat 16.8 g, Fiber 3.8 g, Protein 17 g, SaturatedFat 7.1 g, Sodium 845.7 mg, Sugar 4.5 g
AUTUMN PASTA WITH PUMPKIN AND SAUSAGE
Make and share this Autumn Pasta with Pumpkin and Sausage recipe from Food.com.
Provided by Cherie Edmunds
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large skillet to MH heat.
- Add 1 T olive oil, then brown sausage.
- Transfer sausage to plate lined with paper towels to drain fat, set aside.
- Drain fat from skillet, return skillet to stove.
- Add 1 T olive oil, garlic and onion.
- Saute 3-5 minutes, until tender.
- Add Bay, sage, and wine to the pan, stir and incorperate sausage drippings from bottom of the pan.
- Reduce wine by half, then add stock and pumpkin, stir.
- When mixture comes to a bubble, add sausage to pan, reduce heat and add cream.
- Season with cinnamon, nutmeg, salt and pepper.
- Simmer 5-10 minutes.
- Pour pasta into sauce and stir.
- Add cheese and sage to garnish.
CREAMY PUMPKIN PASTA SAUCE
Creamy Pumpkin Pasta Sauce. Made with pumpkin, cream cheese, and sage, this easy recipe tastes similar to Alfredo but is healthy and ready in 20 minutes!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.
- Melt the butter in a large saucepan over medium heat. Once hot and sizzling, add the flour, then whisk constantly until it turns a golden color and smells nutty. Add the garlic and cook for 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. Increase the heat to medium high, then let cook, stirring constantly, until the sauce bubbles and thickens, about 8 to 10 minutes. Remove the pan from the heat, then stir in the pumpkin, cream cheese, half of the chopped sage leaves, salt, pepper, cinnamon, nutmeg, and cayenne. Continue whisking until the cream cheese melts and you have a smooth, rich sauce. Taste and add additional salt and pepper as desired.
- Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately, topped with Parmesan and the remaining sage.
Nutrition Facts : ServingSize 1 (of 3), Calories 483 kcal, Carbohydrate 68 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 38 mg, Fiber 11 g
PUMPKIN PASTA WITH SAUSAGE AND WILD MUSHROOMS
Make and share this Pumpkin Pasta With Sausage and Wild Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil.
- Meanwhile, heat a deep skillet over med-high heat; add in olive oil and sausage.
- Brown the sausage and crumble it with a wooden spoon.
- Move the sausage to one side of the pan; add in the mushrooms, garlic, and onion to the other side of the pan.
- Cook until the mushrooms brown, then season with salt and pepper.
- Combine the sausage and veggies; deglaze the pan with the wine.
- Add in the chicken stock; heat for 1 minute.
- Stir in the pumpkin; it will be thick; stir in the cream, sage, nutmeg, and cinnamon; adjust seasoning with salt and pepper; reduce heat to low.
- Add salt and pasta to the boiling water; cook until al dente.
- Drain the pasta well and add it to the pumpkin mixture; top with cheese and chives.
Nutrition Facts : Calories 739.2, Fat 28.6, SaturatedFat 11.1, Cholesterol 69, Sodium 753.2, Carbohydrate 90.7, Fiber 12.1, Sugar 5.9, Protein 29.9
PASTA WITH PUMPKIN SAGE CREAM SAUCE
Dress up your pasta for the season, and add our deliciously creamy Pumpkin Sage Sauce to your weekly menu rotation this fall.
Provided by Meghan Yager
Categories Pasta
Time 30m
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Retain 1/2 cup of the cooking liquid for later use before draining well and returning pasta to the pot.
- Combine cream, pumpkin puree, Parmesan, sage, salt, pepper, and 1/3 cup of the pasta water in a medium saucepan over medium heat. Simmer until slightly thickened, about 10 minutes, stirring frequently. Remove from heat and add butter. Stir until melted.
- While the sauce is simmering, fry the sage leaves for garnish. Add oil to a small skillet over medium-high heat. Once the oil is hot and shimmering, add sage leaves. Fry for about 30 seconds to 1 minute per side. Remove from oil and set on a paper towel lined plate to drain.
- Pour sauce over cooked pasta and stir to combine. If needed, you can add the remaining reserved pasta water in to adjust the consistency as desired. Serve immediately, with a few fried sage leaves and additional Parmesan sprinkled on top of each bowl.
Nutrition Facts : ServingSize 1 dinner portion, Calories 941 calories, Sugar 6.3 g, Sodium 401.3 mg, Fat 56.3 g, SaturatedFat 19.7 g, TransFat 0.8 g, Carbohydrate 90.6 g, Fiber 5.3 g, Protein 19 g, Cholesterol 82.3 mg
PENNE WITH CREAMY PUMPKIN SAUCE
Canned pumpkin puree isn't only good for pie; here, it becomes a creamy sauce for penne, topped with deliciously crunchy fried rosemary.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
- In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemaryto a paper towel, leaving oil in pot.
- Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
- Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.
CREAMY ITALIAN SAUSAGE PASTA
My husband and I love any kind of pasta. This recipe is lovely and I prepare it often to satisfy hearty appetites.-Yvonne Shannon, Cobourg, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package direction. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes. Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink. add wine or broth; cook for 2 minutes. Add the cream, cheese, salt and pepper. Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally., Drain pasta. In a large bowl, combine sausage mixture and pasta. Before serving, sprinkle with parsley.
Nutrition Facts :
PASTA WITH SAUSAGE AND PUMPKIN CREAM SAUCE
As soon as the first leaf falls every year, my family begs me to break out this recipe. It is the perfect fall pasta dish with pumpkin and sausage... creamy and comforting and delicious!
Provided by LISA K
Categories Meat and Poultry Recipes Pork Sausage
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a deep, nonstick skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate. Drain and discard grease.
- Heat teaspoon oil in the skillet. Add onion and garlic; saute until tender, 5 to 8 minutes. Drain pasta and return to the pot.
- Add wine and sage to the skillet. Simmer until wine is reduced by half, about 2 minutes. Pour in chicken stock and pumpkin; stir until sauce starts to bubble. Return sausage to the skillet. Reduce heat and stir in half-and-half. Season sauce with cinnamon, nutmeg, salt, and pepper. Simmer until sauce thickens, 5 to 10 minutes.
- Pour pumpkin cream sauce over the pasta. Toss over low heat for 1 minute. Taste and adjust seasoning.
Nutrition Facts : Calories 889.2 calories, Carbohydrate 101 g, Cholesterol 61.7 mg, Fat 34.4 g, Fiber 7.6 g, Protein 33.1 g, SaturatedFat 12.2 g, Sodium 1491.8 mg, Sugar 9.7 g
PASTA WITH SMOKY PUMPKIN CREAM SAUCE
Spanish smoked paprika lends a warm smoky flavor to this super simple, rich, creamy pasta.
Provided by Anna Stockwell
Categories Pasta Pumpkin Kid-Friendly Dinner Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl, reserving 1 cup pasta cooking liquid.
- Meanwhile, cook pumpkin purée, cream, paprika, 1 1/2 tsp. salt, and 1/4 tsp. pepper in a large skillet or wide heavy pot over medium heat, whisking constantly, until smooth and warmed through, about 3 minutes. Add 3/4 cup pasta cooking liquid and whisk to combine. Add pasta and 1/4 cup parsley and cook, adding more pasta cooking liquid to thin sauce as needed, until heated through, about 1 minute. Season with salt and pepper, then transfer to a platter. Top with more parsley and black pepper and serve.
PASTA WITH PUMPKIN AND SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
- Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
- Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
- Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
- Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.
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CREAMY PUMPKIN PASTA WITH SAUSAGE & SAGE - PAIRINGS
From platingsandpairings.com
4.7/5 (13)Total Time 25 minsCategory PastaCalories 1105 per serving
- Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.
- Heat a large, deep skillet over medium high heat. Add 1 tablespoon oil to skillet and brown the sausage. Transfer sausage to paper towel lined plate and set aside. Add the garlic and shallot. Saute 3 to 5 minutes until translucent.
- Add wine to the pan and reduce by half, about 2 minutes. Add pumpkin, broth and 1 Tablespoon sage and stir to combine. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
- Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick. Season with salt and pepper. Serve immediately, topped with parmesan and the remaining sage.
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PUMPKIN PENNE WITH CREAM SAUCE | CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
Reviews 12Servings 6Cuisine AmericanCategory Casserole, Pasta
- While preparing the sauce, cook the pasta to al dente according to package directions, drain, and set aside.
- To prepare the sauce, melt butter in a large, shallow saucepan over medium heat, and add the garlic and sage. Cook for a couple minutes to allow the flavors and aromas to release.
- Add the half and half, chicken broth, pumpkin, and nutmeg. Over medium-low heat, bring to a summer and cook several minutes until thickened slightly.
CREAMY PUMPKIN PASTA SAUCE WITH SAUSAGE & SAGE - GARNISH ...
From garnishwithlemon.com
5/5 (2)Total Time 40 minsCategory Main DishesCalories 684 per serving
- Brown sausage in a large pot or skillet over medium heat. Add garlic and onion and cook for another 3 minutes. Add bay leaf, sage and wine to the pan. Reduce wine by half, about 10-12 minutes. Stir in chicken stock, pumpkin and cream until sauce is thoroughly combined. Season with nutmeg and salt and pepper to taste. Simmer sauce for 5-10 minutes.
PASTA WITH CREAMY PUMPKIN SAUCE AND TOASTED ... - FOOD & WINE
From foodandwine.com
5/5 Total Time 40 minsServings 6-8
- Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast for about 7 minutes, until golden. Let cool. Rub off most of the skins and roughly chop.
- In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.
- Meanwhile, in a medium saucepan, melt the butter. Add the onion, garlic and sage and cook over moderately low heat until the onion is softened, about 7 minutes. Transfer the mixture to a food processor. Add the pumpkin puree and process until smooth. Season with salt and pepper.
- Wipe out the pasta pot. Scrape the pumpkin puree into the pot and cook over moderately low heat until hot. Mix in the mascarpone and the 1/4 cup of grated cheese. Add the pasta and the reserved cooking water and toss to coat thoroughly and heat through. Season with salt and pepper. Transfer the pasta to bowls, sprinkle the hazelnuts and chives on top and serve right away, passing additional Parmigiano at the table.
FALL FLAVORS: SAUSAGE & APPLE PASTA IN A PUMPKIN CREAM SAUCE
From honestlymodern.com
Estimated Reading Time 4 minsTotal Time 45 mins
- Saute Johnsonville sausage pieces in a large saute pan over medium heat until cooked through. Remove from pan and let rest on a plate lined with paper towel.
- Add white wine, bay leaf and sage to pan. Cook for another couple minutes to allow wine to reduce.
PUMPKIN PASTA WITH SAUSAGE AND APPLES - MELANIE MAKES
From melaniemakes.com
Reviews 37Estimated Reading Time 3 minsServings 6Calories 2501 per serving
- In a large skillet over medium heat, brown sausage. Remove to paper towel lined plate to drain.
PASTA WITH PUMPKIN AND SAUSAGE - RECIPE GIRL
From recipegirl.com
Cuisine ItalianTotal Time 55 minsCategory Main CourseCalories 714 per serving
- Heat a large, nonstick skillet over medium high heat. Add 1 Tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining Tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
- Add bay leaf, sage and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
- Returned drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
PASTA SKILLET WITH PUMPKIN AND SAUSAGE ... - THE RECIPE CRITIC
From therecipecritic.com
Reviews 4Category Dinner, Main CourseCuisine AmericanTotal Time 20 mins
- Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel-lined plate. Drain fat from skillet and return pan to the stove.
- Add the remaining tablespoon oil, and then the garlic, red pepper, yellow pepper and onion. Saute until the vegetables are tender.
- Add the chicken broth and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat and stir in the heavy cream.
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5/5 (4)Total Time 40 minsCategory PastaCalories 352 per serving
- Cook the pasta in a large saute pan according to package directions. Drain, reserving 1 cup of the pasta cooking water, and set aside.
- Add the onion and cook for an additional 5 minutes, until the sausage is no longer pink and the onion is translucent.
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From realfoodwholelife.com
5/5 (1)Total Time 25 minsCategory Main CourseCalories 122 per serving
- Bring a large pot of water to a boil, then add the pasta and cook according to package directions. Drain and set aside.
- Meanwhile, heat the olive oil over medium heat in a large Dutch oven or saucepan. Add the onion, sprinkle with ¼ teaspoon salt, and sauté until the onions are soft and very tender, about 5-8 minutes, stirring frequently.
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- Add the coconut milk, cinnamon, rosemary, and sage, stirring to combine. Taste and add additional salt and pepper to taste.
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From healthy-delicious.com
5/5 (1)Estimated Reading Time 2 minsServings 4Total Time 30 mins
- Bring a large pot of water to a boil. Salt well, then add pasta. Cook 7 minutes, or as directed by the package. Drain.
- Cook the sausage in a large, deep-sided saute pan over medium-high heat until just browned, about 3 minutes. Add the broth and pumpkin. Whisk to combine, then bring to a simmer. Let cook 5 minutes. Stir in the half and half and 1 ounce cheese. Season to taste with crushed red pepper. Remove from heat and add the cooked pasta and arugula. Stir until arugula is wilted, about 1 minute.
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5/5 (2)Total Time 30 minsCategory Main CourseCalories 461 per serving
- Meanwhile, add olive oil and peppers, onion, rosemary, and garlic to a large pan over medium high heat. As veggies begins to soften, about 2-3 minutes, add the sausage.
- Continue cooking until sausage is no longer pink and vegetables have softened about 4-5 minutes.
- Add pumpkin puree, milk, and cheese. Simmer sauce over medium-low heat until sauce is heated through about 3-4 minutes. Season to taste with salt and pepper.
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