Cheesy Pumpkin and Sausage Pasta
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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Ingredients for - Cheesy Pumpkin and Sausage Pasta

1. Hot Italian sausage - 1 pound
2. Onion, chopped - ½
3. Garlic, diced - 4 cloves
4. Campanelle pasta - 1 (16 ounce) package
5. Chicken stock - 2 cups
6. Pumpkin Puree - 1 (15 ounce) can
7. Half-and-half - ½ cup
8. Cream cheese - ½ cup
9. Grated Parmesan cheese, or to taste - ½ cup
10. Freshly grated nutmeg - ½ teaspoon
11. Cayenne pepper - 1 pinch
12. Kosher salt and freshly ground black pepper to taste - 1 pinch
13. Chopped fresh sage leaves - 1 tablespoon

How to cook deliciously - Cheesy Pumpkin and Sausage Pasta

1. Stage

Heat a large skillet over medium-high heat. Cook sausage in the hot skillet, breaking it into crumbles, until browned, 5 to 7 minutes. Drain and discard grease. Stir in onion and garlic and cook until the onion is translucent, about 5 minutes.

2. Stage

Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle pasta and return to a boil. Cook pasta, stirring occasionally, until firm to the bite, 7 to 10 minutes.

3. Stage

Stir chicken stock, pumpkin, half-and-half, cream cheese, Parmesan cheese, nutmeg, cayenne pepper, salt, and black pepper into the sausage mixture. Cook, stirring often, until sauce is creamy and thick, 5 to 7 minutes. Stir in pasta to coat. Top with fresh sage leaves and serve.