Creamy Pumpkin Pasta with Italian Sausage: A Delicious Fall Recipe

Ingredients

• 1 pound bulk Italian sausage
• 0.5 onion, diced
• 4 cloves garlic, diced
• 1 (15 ounce) can pumpkin puree
• 1 (14.5 ounce) can chicken broth
• 0.5 cup half-and-half
• 0.5 cup sour cream
• 0.5 teaspoon grated nutmeg
• 0.5 teaspoon ground cinnamon
• salt and ground black pepper to taste
• 1 (16 ounce) package campanelle pasta
• 1 tablespoon grated Parmesan cheese, or to taste
• 0.25 teaspoon Italian seasoning, or to taste

Instructions

1. In a large skillet, cook Italian sausage over medium-high heat, breaking it apart into crumbles, until browned (approximately 10 minutes). Drain any excess grease. Add the chopped onion and minced garlic to the skillet and cook until the onion becomes translucent, about 5 minutes.
2. Stir in the pumpkin purée, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into the sausage mixture. Cook, stirring frequently, until the sauce reaches a creamy and thick consistency, around 5 minutes.
3. While the sauce simmers, fill a large pot with salted water and bring it to a rolling boil. Add the campanelle pasta and cook uncovered, stirring occasionally, until the pasta is al dente (tender but firm), about 10 minutes. Drain the cooked pasta and return it to the pot.
4. Pour the sausage and pumpkin mixture over the cooked pasta. Place the pot over medium-high heat and gently stir until everything is heated through, approximately 4 to 5 minutes. Serve immediately, topped with freshly grated Parmesan cheese and a sprinkle of Italian seasoning for added flavor.

Nutrition

• Calories: 426 kcal
• Fat Content: 17 g
• Fiber Content: 4 g
• Sugar Content: 5 g
• Sodium Content: 846 mg
• Protein Content: 17 g
• Cholesterol Content: 36 mg
• Carbohydrate Content: 51 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g