A creamy blend of sausage, pumpkin, and pasta cooked together for rich, hearty flavor and minimal cleanup.
# Components:
→ Meats
01 - 12 oz Italian sausage (mild or spicy), casings removed
→ Vegetables & Aromatics
02 - 1 small yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 cup pumpkin puree (unsweetened)
05 - 2 cups low-sodium chicken broth
06 - 1 cup heavy cream
07 - 2 cups baby spinach (optional)
→ Pasta
08 - 12 oz short pasta (penne, rigatoni, or fusilli)
→ Seasonings
09 - 1 tsp dried sage
10 - 1/2 tsp dried thyme
11 - 1/4 tsp fresh ground nutmeg
12 - Salt and black pepper, to taste
13 - Pinch of red pepper flakes (optional)
→ Cheese
14 - 1/2 cup grated Parmesan, plus more for serving
# Directions:
01 - In a large heavy-bottomed pot or Dutch oven, cook the sausage over medium heat, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Remove excess fat if necessary, leaving about 1 tablespoon.
02 - Add the chopped onion and cook until softened, approximately 3 minutes. Stir in minced garlic and cook for an additional 1 minute.
03 - Stir in pumpkin puree, chicken broth, heavy cream, dried sage, dried thyme, fresh ground nutmeg, salt, black pepper, and red pepper flakes if using. Mix thoroughly to combine.
04 - Add the uncooked short pasta to the pot, stirring to ensure the pasta is mostly submerged in the liquid.
05 - Bring the mixture to a gentle boil. Reduce heat to medium-low, cover, and simmer for 12 to 14 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened. Add a splash of broth if necessary.
06 - Stir in the baby spinach until wilted if using, then fold in grated Parmesan until melted and creamy.
07 - Taste and adjust salt and pepper as needed. Serve immediately garnished with additional Parmesan and fresh herbs if desired.
