Savory Pumpkin Pasta tossed with sausage and sage is a satisfying fall dinner that's ready in minutes!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Dinner
Cuisine: American
Keyword: Pumpkin Pasta
Servings: 8servings
Calories: 560kcal
Ingredients
1poundBarilla Blue Box Penne pasta
1poundbulk chicken sausageor links with casing removed
1tablespoonolive oil
1 1/2cupschopped sweet onion
2garlic clovesminced
1tablespoonchopped fresh sage
1/2cupdry white wineoptional, can be replaced with 1/2 cup chicken stock
1 1/2cupslow sodium chicken stock
1cuppumpkin puree
1/2teaspoonground cinnamon
1/4teaspoonground nutmeg
1/4teaspoonkosher salt
1cupheavy cream
1cupshredded asiago cheese
1/2cupgrated parmesan
1/4cupchopped parsley
Instructions
Cook pasta according to package directions. Drain and set aside.
In a large skillet, brown the sausage over med-high heat while breaking up with a fork. When the sausage is no longer pink, transfer the sausage to a bowl using a slotted spoon. Pour off any remaining fat.
Return the pan to the heat and add the olive oil.
Stir in the onions and cook until softened, approximately 4-5 minutes.
Add the garlic and cook for 1 minute.
Stir in the sage and cook for an additional 30 seconds or until fragrant.
Add the wine to the pan and deglaze by scraping up the brown bits on the bottom of the pan with a wooden spoon. Reduce the wine by half.
Add the chicken stock and bring to a boil.
Stir in the pumpkin puree, cinnamon, nutmeg and salt until smooth.
Add the cream and stir to combine.
Return the sausage and pasta to the pan tossing to coat.
Stir in the asiago cheese.
Serve immediately topped with parmesan and parsley, if desired.