Sausage Pumpkin Pasta
This sausage pasta recipe with pumpkin sauce is an easy dish to make — it takes less than 30 minutes from start to finish.
Servings: 6 Servings
Ingredients
- 2 tablespoons olive oil
- 1 pound extra lean sausage
- 2 teaspoons minced garlic
- 1 medium finely chopped onion
- 1 chopped red bell pepper
- 1 chopped yellow bell pepper
- 2 cups chicken broth
- 1 cup canned pumpkin not pumpkin pie filling
- ½ cup heavy cream
- ½ teaspoon ground nutmeg
- salt and pepper
- 1 pound penne pasta
- freshly grated parmesan cheese
Instructions
- Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer the sausage to a paper towel-lined plate. Drain the fat from the skillet and return the pan to the stove.
- Add the remaining tablespoon oil, and then the garlic, red pepper, yellow pepper, and onion. Cook until the vegetables are tender.
- Add the chicken broth and pumpkin and stir to combine, stirring the sauce until it comes to a bubble. Return the sausage to the pan, reduce heat, and stir in the heavy cream.
- Season the sauce with nutmeg, salt, and pepper to taste. Simmer the mixture for 5 to 10 minutes to thicken the sauce
- Cook the pasta according to the package directions and then drain.
- Return the pasta to the pot you cooked it in and pour the sausage pumpkin sauce over the pasta. Top the pasta with parmesan cheese and enjoy.
Notes
Updated on October 25, 2020
Originally Posted on September 17, 2014
Nutrition
Calories: 658kcal | Carbohydrates: 65g | Protein: 23g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 786mg | Potassium: 588mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7366IU | Vitamin C: 66mg | Calcium: 59mg | Iron: 3mg
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