Pumpkin and Sausage Pasta

Pumpkin and Sausage Pasta

A creamy pumpkin and sausage pasta with parmesan and sage!

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ingredients

• 8 ounces of pasta (such as rigatoni) (gluten-free for gluten-free)
• 1 tablespoon olive oil
• 8 ounces Italian sausage, casings removed
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1/2 teaspoon ground fennel seeds (optional)
• 1 pinch red pepper flakes (optional)
• 1 tablespoon sage, thinly sliced
• 1 cup chicken broth (or white wine)
• 1 cup pumpkin puree
• 1 pinch cinnamon (optional)
• 1/2 cup heavy/whipping cream
• 1/4 cup parmigiano reggiano (parmesan cheese), grated
• salt and pepper to taste

directions

1. Start cooking the pasta as directed on the package, reserving some to the pasta cooking water.
2. Meanwhile, heat the oil in a large pan/skillet over medium heat, add the sausage and cook, breaking it apart as it cooks, before setting aside.
3. Cook the onion in the pan until tender, about 5-7 minutes. *
4. Add the garlic, fennel, red pepper flakes, and sage and cook until fragrant, about 1 minute.
5. Add the broth, pumpkin puree, and cinnamon, mix well, bring to a boil and simmer for a few minutes.
6. Reduce the heat, add the cream and cheese, mix and let the cheese melt into the sauce.
7. Add the sausage and season with salt and pepper to taste.
8. Add the cooked and drained pasta, optionally adding some of that reserved pasta cooking water to get the sauce to the desired consistency.

Nutrition Facts: Calories 501, Fat 32g (Saturated 14g, Trans 0.3g), Cholesterol 80mg, Sodium 530mg, Carbs 55g (Fiber 4g, Sugars 6g), Protein 22g

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