Pasta with Sausage & Pumpkin Sauce

Ingredients

  • 1 pound dried lily pasta

  • 1 can (15-16 ounces) pumpkin puree

  • 2 cups chicken stock

  • 1 pound sweet Italian sausage, casings removed

  • 1/2 cup sour cream

  • 1/2 cup half and half

  • 1/2 cup chopped walnuts

  • 1/2 onion, chopped

  • 4-5 cloves garlic, minced

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried rosemary

  • 1/2 teaspoon dried thyme

  • Parmesan cheese, for garnish

  • Freshly ground black pepper, to taste

  • Salt

  • Vito and Joe’s Extra Virgin Olive oil

How to Prepare

  1. In a large pan, heat 3-4 tablespoons of Vito and Joe’s olive oil over medium-low heat. Add the chopped onion and cook until translucent.

  2. Add the sausage to the pan, breaking it up into crumbles. Cook until the sausage is browned and cooked through.

  3. Meanwhile, bring a pot of salted water to a boil for cooking the pasta.

  4. Add the minced garlic to the pan with the sausage and onion, and cook for another minute until fragrant.

  5. Stir in the pumpkin puree and chicken stock. Season with cinnamon, nutmeg, oregano, rosemary, thyme, salt, and pepper. Simmer the sauce for about 10 minutes to allow the flavors to meld together.

  6. While the sauce simmers, cook the lily pasta in the boiling salted water according to the package instructions until al dente. Drain the cooked pasta and set aside.

  7. Stir in the sour cream and half and half into the pumpkin sauce, followed by the chopped walnuts. Cook for an additional 2-3 minutes.

  8. Add the cooked pasta to the pan with the sauce, tossing until the pasta is well coated. Cook for a minute or two to allow the flavors to come together.

  9. Serve the pasta, garnished with grated Parmesan cheese. Enjoy!

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